The crock was really easy. You fill the little moat with water and then leave it alone. We opened it at 6 weeks it had teeny island floating on the top that I scooped out but other than that I just peeked at in on the way by to make sure there was still water in the moat. I did have to make brine we started because I couldn't get enough juice from the cabbage to cover the stone the 3 to 5 centimeters.

Carol, You really should try yours if you haven't already. I have the 10 liter size. Here is one site that sells them. They are a bit pricey. I paid about half price buying it here. If you click on one of the sizes, it shows the moat and tells how it works.

Half price! That's great, Melly! I've been wanting one, but couldn't justify the cost. I would like you to bring me one on your next trip to the states. I'm sure there are at least a dozen others here who would also like one. That's not too much to ask is it?

Jim, who thinks he ought to take up pottery making again.

I would like to try fermenting hot peppers, but so many questions!

Just to start... can frozen peppers be used?

Sauerkraut. I just might be the only person in the world to have ever made sauerkraut burritos. And they were darn good!

jt

I have a friend in England that wants one. Do you by any chance have an address where he can buy one?

Thanks!

jt

Thank you!

He's in the hot sauce (www.hornedfox.com) mfg business and I haven't heard back from him yet. Lots of trade shows to go to.

jt

Been following a couple threads in the Hot Pepper forum and must say am getting confused about some of the methods.

Aged Pepper Mash

Using lacto-bacteria to ferment peppers

Should I be looking for some Kefir starter? Peppers are what I will be fermenting.

jt

For your first batch, I would start with a standard sauerkraut or kimchee recipe and substitute the pepeprs for the cabbage. Learn from that one, and then with the next one you might try the kefir grains.

David started off with a traditional method, then began with the kefir grains. I think that would be the best way to learn. (The walk before you run theory, LOL).

To be honest, I found the information in the Aged Pepper Mash thread to be a little alarming. What some folks were describing there would not be safe, and personally I would not make an aged pepper mash based off the information found in that thread.

Read up on making sauerkraut, and go from there.

Leigh

Thanks much!

That forum can turn contentious in a hurry, so I personally am very careful about what I say even though am one of the very first members.

jt

Enjoy your crock and let us know how it goes! Those crocks look wonderful. Think I'll put one on my wish list.

Leigh

Sounds like a good plan to me. Just take into consideration that cabbage usually has the right amount of moisture to form its own brine. No water is added, while some other veggies need added water. I think different varieties of peppers vary in water content, so observe whether or not they exude enough water in the first couple of days so that they become submerged. As Leigh says, read up on sauerkraut and you will know what to do.

Jim

Leigh

Liquid will not be a problem. My first batch will be a duke's mixture of pepper species/varieties and even habs have more liquid then one would think if you keep the placentas. (which I will) Only going to remove the stems from all but the C. pubescens of which I will of course remove the tough black seeds.

It's going to drive me crazy not to personalize the recipe and instead go by the book, but I think is good advice for my first time.

jt

I'm thinking maybe 2 habs per pint of okra, but that's a pure guess.

Jim

Leigh

My chile-head friends on MSN grow chinense that there is no way a moderate like myself can even take a single bite out of whether including the capsaicin containing placenta or not. They delight in crossing to get the hottest pepper possible. Said all that to say this... each plant and even each pod can vary greatly. A trial and error thing. And over time one gets more and more heat tolerant. But we all know that. I can tell you for sure that my Norse mom never ever added anything resembling a hot pepper into any meal when I was growing up in Minnesota. Too bad... lefse would have made a pretty good tortilla wrap.

And it is so much fun watching these idiots try to burn their buddies. ButchT from Alabama.. "Hey Stevo... try this little one. It's not all that hot, but check out the intense flavor" Followed by gasping, cursing, drinking and red face. It's a hoot!

And my buddy Marv from Wisconsin. If things are working right, just click thumbnail:

Marv

Capsaicin (the heat) can be lessened by cooking. I forget the melting point, but it starts to gas off in the low 150s degrees Fahrenheit. So a long cooking time would eventually make things less hot. Adding a dairy product such as cheese also lessens the perceived heat. Some species of peppers such as C. pubescens (rocotos, manzanos etc) have an additional vaniloid besides capsaicin that some people are genetically disposed to perceiving.

jt

Well, I think I will use one orange habanero per pint of pickled okra. Like Leigh says, I can always add more.

Jim

Terrible instructions! Had planned to start today and now am too confused. Possibly their way of telling me that I should have purchased some book?

3 lbs of hot peppers ready to go. Don't know if should run through blender first and how much salt to use or how to apply the salt.

Some of the instructions make no sense (to me) at all. For example... "...always make sure that the groove in the lid is filled with water. This prevents: -the weighting stone and cloth from becoming greasy"

What cloth?

Am going to make some brine today in case I need it. Those instructions were clear enough.

If anyone can give me instructions for fermenting my 3 lbs peppers I would appreciate it. Please speak slowly as I'm an idiot.

Back to assembling spaghetti and meatball burritos. The ones I made yesterday were outrageously good!

jt

I'm following your progress with great interest. But I guess you knew that. :-)

Jim

You might take a look at this site. Go to the "Hot Sauce" link in Recipes and click the first one, "Aged Hot Pepper Sauce." There are a whole lot of other formulas as well.

Carol

Excellent!! Now not so worried about messing up the salt/pepper ratio etc. And corrections can be made down the line.

Thanks much!! Today is the day.

jt

Will have to pour out the now salty pepper mash and refrigerate to save it.

Heading to the store for a six pack.

Reflecting... so why a need for the stones at all? Or possibly should have just chopped up the pods with a knife and added the brine. Totally screwed this one up.

SHAZBOT!

I really want to get into fermenting (all kinds of veggies) and have lost my Harsch crock pot. Before I buy a new one, I would like a good recipe book for preparing fermented foods that I can somehow translate for use in the Harsch pot. I do remember that is was well built and no smell. Just be careful not to drag it across the countertop because it can scratch it!!

Recipe book suggestions anyone??

Sorry to hear about the setback. It's not clear to me what happened. It sounds like the ground chiles were soupy even without adding brine. Is that right? I didn't expect that. Or did you add some brine? Hmm. Now that I think about it, you may have had to use brine in order to make the blender work. Maybe you can clarify this for me.

Jim

Didn't add any brine at all. There is plenty of moisture in peppers and about 2 1/2 lbs of what I used are the very thick fleshed C. pubescens.

Haven't added any vinegar yet either. So will proceed w/o the stones and see what happens. My basement stays a very constant 72° most of the year and drops to upper 60s in the winter so that is where the crock will stay.

Will post a few pics later today.

mellyofthesouth,

I think so. Really hoping for no mold & I don't want to add vinegar.

These 3 lbs of peppers were fresh... I added 2 lbs of frozen:

The crock:

The mash:

Jim

Fingers crossed!

If you want to observe the gas production in your set-up, watch for a slow raising of the water level in the moat. Mark the height somehow and see if it changes.

Jim

Think I have a better understanding thanks to all your help as to what is going on now. If I can find a good online site to buy some Kefir will order today. Then am going to try on a smaller scale with some kind of homemade setup. Or perhaps should buy some home brewing equipment? Right now I'm thinking a quart canning jar with something to properly weight down the chopped up (not run through a blender) peppers. Perhaps a baloon stretched over the jar top for an air lock. Does the fermenting have to take place in the dark?

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jt

Doesn't your supermarket have kefir in the dairy section? I'm pretty sure mine does. Or are you looking for the starter culture?

If you have a homebrew/wine shop nearby, you can get an airlock for a couple of bucks and install it in a jar lid.

Putting a paper bag over the jar when you're not observing will exclude enough light.

Jim

There are at least two brewing shops within 30 min or less drive. So... buy a rubber stopper, cut hole into canning lid, insert stopper and then airlock into stopper?

And I was looking for the dried starter culture as thought that is what is needed.

How about this... chop up pods, insert baloon into jar, use air pump (already have a couple) to blow up baloon. Should put pressure on the pods and brine and expell air from jar. Still fuzzy about the need to weight down the peppers though. Crazy or what?

jt

That sounds like a good way to install an airlock. The brew shop will have various diameters of stoppers with the correct hole size for the airlock. Or you could just epoxy the airlock to the jar lid.

The starter culture would certainly work. I think a couple of spoonfuls of kefir would work too, if it has live culture in it. The label will say if it does. I've used yogurt and buttermilk to 'infect' fresh milk.

The purpose of weighting the peppers is to keep them well submerged. If they are at or above the surface of the brine, they are very susceptible to infection by yeasts or molds (the floating scum which you are supposed to skim off). I think the balloon would make too tight a seal. It wouldn't let gas escape easily. Maybe a plastic bag of the approriate size, partially filled with brine would do the trick. That's what most people have been using in their crocks. For pressing cheese, I cut disks from a polyethylene cutting board (easily machined with woodworking tools) to fit a stainless steel container which I perforated. My next pickling/kraut set-up will probably use a disk like those with a few holes drilled in it to allow passage of gas and air. If I use a straight sided crock, a circle will work. If it is a large jar (I have a couple of really big ones), the disk will need to be cut in half to get it through the neck of the jar.

Your friend the tinkerer,

Jim

I love your ideas! And I have several plastic cutting boards that could be used in place of the 'stones'. Unfortunately the widemouth quart jars that I bought were Ball brand and not actually round. Just poured some plaster of paris into one for a template. Am thinking to cut the 'stones' out of ceramic tile even though the plastic bag with brine would work.

Come Tuesday hope to find some freeze-dried Kefir starter locally.

Your friend the idiot troll,

jt

I would think that this would make a great fermenter. JUst use a large plate and brine bag to weight down the kraut.

> Most home brewing suppliers sell a 5gal bucket...

Smokey,

They do indeed. Visited my first specialty shop today and purchased several airlocks and a couple sizes rubber stoppers. Still in the experimentation stage here and am going to ferment small amts of hot peppers in quart jars using Kefir starter for one batch and regular brine method for the second to compare. The Kefir starter has been ordered and hope to have by next Monday or so.

Installed 1 stopper and airlock into wide-mouth lid using Dremel tool. Didn't take long. Also in the picture are ceramic floor tiles and plaster cast of bottom inside 1 quart canning jar. Hope to make weighting stones to fit out of the tiles. Have already been warned that the tiles are extremely hard to cut and might have to abandon that idea and go to something easier. Backup plan is to use Jim's plastic cutting board suggestion.

jt

I have some vaque memories of cutting tile years ago when I tiled a bathroom. There are ways of cutting odd shapes and it is not as difficult as you might think because tile doesn't shatter like glass. As best I recall it involved nibbling the tile with a tool resembling a large pair of end cutters. I think the tile store loaned me all the tools. It would not be worth investing in them for a small project.

Possibly, scoring the tile with your Dremel and a cut-off wheel and then snapping the tile with pliers would work. You might need a diamond cut-off wheel. I find them very useful.

You have more control with the polyethylene cutting board, which cuts easily with a scroll saw, jig saw, coping saw or band saw.

Jim

Just a question, but wouldn't the tile be absorbent? Is that an issue with fermenting?

Carol

I'd worry that the plaster of paris and tile would absorb the fermenting brine, and would be impossible to fully clean later. This could especially be a problem if your brine develops any scum or mold, which could "infect" your weight.

Consider putting them in a food-safe plastic bag first, or simply use a brine bag.

Leigh

The plaster of paris is strictly for a template. Oddly enough I chose ceramic tile because thought it would be similar to the crock stoneware which is supposedly mold resistant because doesn't absorb much. Will scrap the tile idea for now.

I do not want mold period.

Will work on making cutting board weights today.

Thanks for the tips!

jt

Pods to ferment. All but 3 are C. chinense. 2 of the 3 are Biker Billy jals and the long brown is a Pasilla Bajio. A little over 1 lb sliced with stems removed.

Sliced pods in quart jars: Abt 1/2 lb ea.

Compacted, 1/2 teaspoon Kefir (lacto-bacteria) added to one, salted, brine added (not enough juice) and weight added:

Salt, starter & glass weights. The glass 'beads' were purchased in the floral dept at Hobby Lobby at 2 lbs for $1.98. Used abt 3/4 lb ea jar. Used tulle (nylon) for the bags to hold them. 77¢ square yard at Wally World.

Ended up adding 1 teaspoon salt and 4 liquid oz brine (boiled 15 gm salt/1 liter distilled water ratio) to each. And 1/2 teaspoon Kefir starter to one jar. If had to do over would have skipped the initial 1 teaspoon salt each and gone with the brine solution only. Still might not end up too salty as will be able to pour off the liquid when finished because the pods were not a mash, but sliced.

Idea is to compare the fermented salt only with the Kefir and salt method.

Jim

3 days now for the Kefir/no Kefir experiment. No bubbles yet. Added something to trap the gas so can better compare the two.

Not at all sure if enough gas to measure will be produced with only 1/2 lb pods, but time will tell.

Leigh

No. Not mixed in with the fermenting veggies, but for mold on the surface. See below....

jt

I'm still a little confused. Are you thinking about spraying it on the surface of your fermenting peppers? I'd be reluctant to use anything like that around them--it may affect the fermentation process.

I've not found mold to be that common--I've only had it once on sauerkraut, and just skimmed it off, along with the top layer of kraut. I've had yeast on there a time or two (it's white), and do the same thing. I use brine bags to seal the surface (still wishing for a Harsh crock), so I'm sure your Harsh crock will do a much better job of excluding the air that can introduce molds and yeasts. Before resorting to other means, try skimming first.

As for cleaning afterwards, your crock should be very easy to clean. Soap and water should do it, but if you're worried about any mold residue, just soak it in a 10% bleach solution, then wash well.

Leigh

Leigh,

Only if there is mold when I take a peek. I'm really hopeful that there won't be any. I was very careful to keep everything clean, but let's face it, with 1/3 gal volume air to start with there is a fairly good possibility of containing mold spores in my rather humid area.

I soaked the peppers in a vegetable wash (Fit) before removing stems and slicing. However, habs are well known to be often contaminated on the inside because of insects and the naturally thin walls. Soaking the sliced and stemed pods in vinegar and then rinsing might have been a good precaution. Didn't do that so am preparing for the worst.

This picture of fresh orange habs is unfortunately all too common:

Wish me luck!

jt

Mold. Everything white or cloudy looking is mold. Easy to scoop out as those large cloudy areas clung together and lifted up intact. Surprisingly, the odor wasn't at all bad and smelled like pepper mash.

Very disappointed. Thought everything was scrupulously clean. Also thought the crock material was supposed to be resistant to mold because was non-porous. You can see patches of mold on sides near the mash and also on upper rim area.

Made an aprox 7% acid vinegar solution and after removing as much mold as possible wiped down the insides and rim of crock. Then sprayed all the inside crock surface and sprayed enough vinegar to form a thin layer on top of the mash.

The picture is click-able if you want slightly larger:

I'll be checking things again in about a week.

jt

The Kefir jar has been producing gas for several days now & there is no indication of the other jar producing gas yet. I waited until there was more than enough visible evidence in the one baloon to take the picture.

A very small bit of mold is growing in one corner of the Kafir jar at the surface. Instead of spraying with vinegar today am going to wait for delivery of the grapefood seed extract which I expect on Wednesday.

jt

7 days after removing mold and there is no sign of mold in the crock whatsoever now. Which to me means that the vinegar spray worked. This time I resprayed all the exposed crock and surface of fermenting pods with a mixture of 25 drops of GSE (grapefruit seed extract) per 8 oz distilled water before putting the lid back on. The water trough will be filled with the GSE/water mixture.

Pleasant peppery odor. Will wait at least 2-3 weeks before checking again.

What I had thought to be mold in the Kefir jar of the Kefir/no Kefir quart jar w/airlock experiment had actually diminished in size and was rather crusty with brownish tint compared to the white fluffy appearance of 4 days ago. Sprayed with the GSE mix anyways.

A new Kefir experiment in the works. Hope to finish today. A new idea that I think might work out.

I've since learned that what I thought was mold in the crock is actually a yeast. If you will email me I'll give you better instructions for your crock.

Click here to email me

JohnT

Consider using more than one bag if necessary to seal your large crock. I haven't done that, but it seems as if it would work to have a few bags butting against each other. Use heavy duty bags so you don't get accidental punctures in handling them.

"Is this the same process of "lactic acid fermentation" that I read about in the chili forums?"

Yes, it is. It's the same process as making saurkraut, using chiles instead of cabbage.

"I wouldn't have an airlock though (or a waterlock), would this be a problem?"

An airlock isn't used by most kraut makers. You should keep the crock well covered to keep out dirt. You need to check periodically to see if its necessary to remove scum (floating yeast) and to be sure there is still enough liquid. Using a Harsch crock or other airlock arrangement keeps dirt out and stops evaporation, which greatly simplfies your work. I haven't figured out the issues re the roles of oxygen and carbon dioxide in this process.

Jim

Check your email. 'We' are very much on the way to 'solving' fermentation. 2 of 3 books that I ordered on subject have arrived. One (unfortunately) doesn't seem to be one I would recommend even though am obviously not an expert on the subject.

I hope to start fermenting carrots and in a separate jar string beans tomorrow. And you can bet hot peppers will be involved.

More on subject to follow...

jt

I just wanted to mention that Ziploc XXL bags, the kind with a built-in handle, and usually found with vacuum-cleaner bags, hangers for clothing, etc. are food-safe, even though they aren't specifically marketed for food. They come in a box of 4, I think, and are under $6.00.

They stand up by themselves and are a heavy-duty plastic, so they're great for filling larger crocks and also for brining turkeys, etc.

Carol

Best wishes to your pepper sauce John, this is really neat to follow.

Melissa

Awaiting order of juniper berries etc from Penzeys and a small refrigerator from Sam's. Both could be here today. The fridge I thought necessary for the secondary stage of fermenting where temps of 46-50°F is recommended.

More to follow as I learn more, get more books etc. And I always take pictures to go with my sometimes terrible notes. Getting better at the notes.

Garlic, whole radishes and more peppers will get done today and tomorrow I hope.

I'm going to continue to buy freeze-dried kefir starter just to be sure things are consistent. STC as we used to say in the army.... subject to change.

jt

Considering that I did so many things wrong it was actually much better than expected. Learned quite a bit since that first trial of over two months ago. The next use for the crock will be sauerkraut as pretty sure have the temps and times for that down pat.

Working on a temp controlled cabinet as we speak and will be used in future trials. Next large batch of peppers will be in the 1 & 2 gal Ball jars.

jt

-casey.

Just in case you haven't seen yet see link below.

The sauerkraut in a quart jar is out of this world good. Seriously.

jt

I'm not much of a kraut guy, but I'm very interested in hearing how your pepper mash turns out.

Lehmans German fermenting crocks

It appears they also come with two-piece weighting stones, and have the water trough for airlock. A 10 liter crock (circa 2.65 gal) is US$86.00 (compare to about $124 for Harsch). No indication how much for shipping, but my guess is about $35 for UPS ground. They have a retail store in Kidron, Ohio. As of July 2009, they're backordered with expected resupply late August '09. Who knows though...

And one other little factoid regarding Harsch crocks, apparently the US distributor is in Connecticut (which I learned talking to cust. support for this retailer http://www.canningpantry.com/sauerkraut-crocks.html ), so if you're in the Northeast, shipping time should be shorter (they're drop-shipped at least from this seller).

cheers,
-wayne