Rockydoc
Well-Known Member
There was a thread about favorite hot sauces a while back and I mentioned my favorite is home made, fermented Cowhorn peppers( a variety of cayenne). My peppers were not ripe at the time so I had nothing for "show and tell".
Here are some photos of the anaerobic fermentation process and associated gear.
The Cowhorns on the left are up to 8" long, compared to the Jalapeño and Thai bird pepper. The peppers ground in the food processor with 10% salt by weight.
You see a anaerobic fermentation kit from Amazon. This is to allow carbon dioxide to escape through a water check valve and not let any oxygen back into the jar. You furnish your own Mason jars.
Here are some photos of the anaerobic fermentation process and associated gear.
The Cowhorns on the left are up to 8" long, compared to the Jalapeño and Thai bird pepper. The peppers ground in the food processor with 10% salt by weight.
You see a anaerobic fermentation kit from Amazon. This is to allow carbon dioxide to escape through a water check valve and not let any oxygen back into the jar. You furnish your own Mason jars.
Amazon.com: Fermentation Kit for Wide Mouth Jars - 4 Airlocks, 4 Silicone Grommets, 4 Stainless Steel Wide mouth Mason Jar Fermenting Lids with Silicone Rings (4 Set, Jars Not Included): Kitchen & Dining
Shop JILLMO at the Amazon Home Brewing & Wine Making store. Free Shipping on eligible items. Everyday low prices, save up to 50%.
smile.amazon.com
Last edited: