Fermentazione Pepper .... Aiuto!! / Pepper Fermentation....Help!!!!

[junglerain 8]

Ho cercato su internet e trovare tutti i tipi di informazioni su come fare un mash pepe / fermentazione.

Vedo che molti di voi ragazzi stanno cercando mash pepe, ma vedo che sembra che ci sia qualche polemica su come il suo fare, o almeno alcuni modi di farlo??

Ho nel congelatore qualche chilo o più di peperoni vari e stavo pensando di fare qualche

Bhut Jolokia mash, 7pot/pod mash giallo e un altro di mash Trinidad Scorpion circa un chilo circa di ciascuno,

fermentazione in contenitori separati.

In primo luogo, posso usare peperoni congelati dopo lo scongelamento di loro?

Quello che voglio fare è una poltiglia che è puro, come ad esempio possibile

solo il pepe con magari utilizzando un antipasto di Kefir consente di dire e 'di qualsiasi altra cosa! (Preferibilmente senza aceto e poco sale o no?)

e mettendo i peperoni in un gorgogliatore (6 bottiglia da un litro con una camera di compensazione), è possibile? o che cosa sarebbe il modo migliore di procedere?

 

 

I've been looking on the internet and finding all sorts of information on how to make a pepper mash/fermentation.

I see that alot of you guys are trying pepper mash but I see that there seems to be some controversy on how its done or at least a few ways of doing it???

I have in the freezer a few kilos or more of various peppers and I was thinking of making some

Bhut Jolokia mash, 7pot/pod yellow mash and another of Trinidad Scorpion mash about a kilo or so of each,

fermenting them in separate containers.

First, can I use frozen peppers after defrosting them?

What I want to make is a mash that is pure as possible i.e.

just the pepper with perhaps using a starter of lets say Kefir and little of anything else! (preferably no vinegar and very little or no salt???)

and placing the peppers in a bubbler (6 liter bottle with an airlock)Is this possible?or what would the best way to go about it?

 

[Lonewolf 18,105]

Grant, I can't help you, but for sure Stefania did something similar past year and will answer you tomorrow (here is very late now)

 

Also mich, blast, paopao and other will be able to give you informations.

[junglerain 8]

Thanks Claudio

[mich 71]

Hi Grant!

 

I don't use fermentation, but i obtain a nice product: the Nagasco (a Tabasco made with Naga Morich). But i have to use vinegar and salt, of course. I think you don't like that.

 

But, if you are looking something different, you can use the very nice Apple-Vinegar, it is another thing The salt is necessary to mash as good as possible.

 

The best way to obtain a raw mash is to use the megamastger71 recipe (here my tasting-video ).

 

I don't find the direct link, but Stefania and of course Marco are able to tell to you what you have to do.

 

The best way to use peppers is fresh pods. The peppers from the freezer you can use them too, but they are not good to make, for example, hot-oil.

 

I hope i can help you with my post, ask what you want, when you want, we all try to give to you the answers!

[nessuno2006 158]

well ..I guess that there are specialists in preparation of various type of sauces based on hot pepper.

I will add a contribution on the process of fermentation itself.

The process of fermentation is used with many food ( e.g. milk, beer , wine, vinegar,etc.)

or even non food ( e.g. dung ) components , implying different type of bacteria and

" ingredients", and temperature conditions.

For instance ,I am in this moment doing an experiment of pepper fermentation to obtain, after

distillation an alcoholic beverage.

Coming back to mash pepper fermentation , I have not been involved in such a preparation , but I think that this process

is very similar to that used with the cabbage in many european countries ( France, Germany, Austria, Russia, and in some

italian regions) , with different names ( sauerkraut, choucroute..etc.).

 

I have also had a quick look to some pages dedicated to mash pepper fermentation and the preparation looks very similar

in terms of some ingredients, like salt , sugar.

and temperature conditions ( above 25 degree celsius, around 80 fahrenheit).

The use of frozen peppers to my opinion is certainly possible , but I doubt very much that this process might be activated without little quantities of sugar and salt:

The pepper is composed at 90% about from water , the content in fyber and sugar is around 6-8 %, as a result a little sugar added might be necessary.

[junglerain 8]

grazie Mich,

Mi è piaciuto il tuo vid!

su un altro forum è stato suggerito di utilizzare 2 cucchiai di sale e 4 cucchiai di zucchero per ogni 1kilo di pepe, utilizzando lo zucchero aiuterebbe avviare il processo di fermentazione?

 

Thanks Mich,

I liked your vid!

on another forum it was suggested to use 2 tablespoons of salt and 4 tablespoons of sugar per 1kilo of pepper, using sugar help start the fermentation process?

[junglerain 8]

Nessuno un alcolizzato suono buona bevanda pepe

 

nessuno an alcoholic pepper drink sound good

[mich 71]

Yeah, sugar permit sure the fermentation, but as I said, i'm not able to talk about fermentation, i'm sorry my friend!

 

For alcoholic beverages, there are many ways to work!

 

I made a Hot Rum with my peppers in a Rum-pool for a week, then filter the rum (very nice!) and made powder with the chillis

Here:

 

 

 

 

 

 

Paopao made a very very nice habachoco-cacao-cream, take a look here:

https://www.pepperfriends.com/forum/index.php?showtopic=3998

 

I make grappa too, but only with a pepper (annuum) in the bottle of grappa... some people love it!

[nessuno2006 158]

Hi junglerain,

my name is Eduardo,

and the distillation of mashed peppers ( with some sugar added) was just a sort of test, while the drinks in the post from Mich are real and good to taste.

At the moment , after the end of fermentation , I have distilled about half of the alcoholic, and hot, juice and obtained about 0.2 liter 60 alcoholic degrees ( about 120 proof).This will become after reduction about 0.3 liters 80 proof; tomorrow I will complete the distillation, reduce the alcoholic content and taste, but I am not sure about the result in terms of taste..will see tomorrow.

On the contrary the drinks and beverages of Mich seem to be very good, even if I have not personally tasted them..

[junglerain 8]

Beh qui è quello che ho finito con;

a 3 chili di Mixed Habanero Mash (rosso Caraibi, Savina rosso).

Ho aggiunto 3 cucchiai di zucchero, 3 cucchiai di sale e 10 capsule di "probiotici 8"

dopo 6 giorni che ha appena cominciato a fermentare.

 

Well here is what I ended up with;

to 3 kilos/approx 6lbs of Mixed Habanero Mash (Caribbean Red, Red Savina).

I added 3 tbs of sugar, 3 tbs of salt and 10 capsules of "Probiotic 8"

after 6 days it has just began to ferment.

 

 

 

 

so far so good!!!

[megamastger71 8]

same system and my bottle ... but without salt

 

how's it going?

[junglerain 8]

it began to ferment about 6 days after it was bottled but now it seems to have slowed down a bit

the weather has began to get hotter so hope fully it will start to bubble a bit more????

[megamastger71 8]

my pepper fermentation lasted about 15 days .... mix the contents every day to avoid the solid and liquid drifted apart

[kibaumm 1]

my pepper fermentation lasted about 15 days .... mix the contents every day to avoid the solid and liquid drifted apart

 

Hi megamaster... i do this process to. but i dont have this bottle fermentor! i made one by myself!

my fermentation lasted 40 days!!!! why you dont put the salt?? the are any reason?

hugs

 

[megamastger71 8]

after 30/40 days, when fermentation is finished, add salt and vinegar

 

Salt, put first, would slow down the fermentation process

[kibaumm 1]

after 30/40 days, when fermentation is finished, add salt and vinegar

 

Salt, put first, would slow down the fermentation process

 

hum... this is new for me...

in the next fermantation i try to put the salt only in the end!

thks