I harvested another batch of cayenne from my two plants, who I've named Big Mama and Little Mama. Fertilized and watered, they're producing like mad.
I've been told that fermented peppers make the best hot sauce, so I'm giving that a try, again. I've had spotty results with it in the past. This time, however, I'm being a bit more scientific about it. I've reduced the variables in my equations down to one - fermentation method.
Each set* is then placed in a Mason jar with a glass fermentation weight on top of it and sealed with a fermentation lid.
Here are the photos from the process, primarily the mash. That's where the lies lie.
|The salted mash.|
|The fermentation chambers. The one with the chopped peppers is full of brine as a proper fermentation chamber should be. The one with the mash is sitting there, naked and disgusting. It's the Pride Parade of peppers.|
The instructions for the mash make the preposterous claim that the peppers will release their juices when you add the salt. The juice will cover the mash and fermentation will begin. Ha! Lies! All of it, lies! Cayenne are not juicy peppers like bells. I think they're too dry for sufficient fluids to leach out and cover the mash.
Well, we shall see. The mash is being put to the test, burned in the Crucible of Truth. Justice will have its day and judgment will be rendered.
I may have to buy a powdered wig to wear as I observe the progress of these two, so solemn is the occasion.
You can buy a powdered wig on Etsy. Of course you can. For about $200, you can get a decent one to pass judgment on your peppers as they ferment.
* - For my science-y friends, what's the right word for the pepper glob in the jar? Is it a sample? A compound? A blend? A set? My coffee hasn't kicked in and my internal thesaurus is still partly asleep.