First ferment

[JLeonard]

Alrighty hot sauce makers, Steve H , jcam222 and others….. check my process let me know where I mess up thus far.

Approx 1 lbs of habaneros. Funny thing, I just got a pound of them. Got to the register, checker asked how many I had. I said I don’t know, a pound. He said, “ well they are .17/each or 6 for a dollar. Looks like you got 10.” I said ok.

Destemmed and sliced. Mixed in some sweet mini peppers I had left from a cook the other day.

Washed and soaked the jars, weights, and airlocks in the steramine tabs and hot water while I was slicing the peppers.

Measured out 33 grams of salt

Packed the peppers into the jars to the shoulders. Used wide slices of the mini peppers under the glass weights to keep everything down. Then filled the jar with the brine just to the top of the weights. Lids and air locks on. Now I guess we wait 3 weeks to see how it turns out. I know this is a long post with a lot of pics. But first time for me doing this. Looking for critique and suggestions.

Thanks,
Jim

 

[gmc2003]

Alrighty hot sauce makers, Steve H , jcam222 and others….. check my process let me know where I mess up thus far.

What process Jim. Nothing is showing up.

Chris

 

[JLeonard]

What process Jim. Nothing is showing up.

Chris

LOL! Started the post and the pics weren’t transferring from phone or iPad. Had to start over on the phone. Fixed it now.
Jim

 

[gmc2003]

LOL! Started the post and the pics weren’t transferring from phone or iPad. Had to start over on the phone. Fixed it now.
Jim

Much better and good luck.

Chris

 

[Steve H]

Looks good to me! You did use filtered water for the brine?

 

[JLeonard]

Looks good to me! You did use filtered water for the brine?

Yes sir…. Distilled water.

Jim

 

[Steve H]

Yes sir…. Distilled water.

Jim

You're good to go. Just keep an eye on the air locks so they don't dry out. If you get Kahm mold. Remove it and keep going. With the process you used. That should not be a problem.

 

[jcam222]

33 grams of salt to 4 cups of the distilled water correct?

 

[JLeonard]

Yes sir. It did‘t take the full 4 cups to fill the jars. pH was 3.5 before I filled jars.

33 grams of salt to 4 cups of the distilled water correct?

 

[smokerjim]

No input here Jim, but I'll be watching

 

[indaswamp]

Yes sir. It did‘t take the full 4 cups to fill the jars. pH was 3.5 before I filled jars.

So I am confused...
how is the brine pH3.5 at the time of filling the jars before fermentation starts? Did you add vinegar to the brine prior to fermentation?

 

[Steve H]

So I am confused...
how is the brine pH3.5 at the time of filling the jars before fermentation starts? Did you add vinegar to the brine prior to fermentation?

For peppers you want a 3.5 % water/salt mixture. 33 grams of salt to a quart of water gives you this.

Brine Calculator - Brine Salt to Water Ratio - My Fermented Foods

Use our brine calculator to determine the best salt to water ratio for fermenting and preserving food like sauerkraut, kimchi, olives and many more.

myfermentedfoods.com

No vinegar is added until after the ferment is completed if it is required to adjust for either ph. Or flavor.
Saying ph is misleading.

 

[indaswamp]

Thanks for the link Steve. I see the page talks about percent salt in the brine but nowhere does it mention pH OF the brine relative to the amount of salt added. I am missing something here.

 

[jcam222]

I've never checked PH on my starting brine but as long as 33 grams of the salt was used in 4 cups distilled water all is good. I know when I rinse my meter the PH of the tap water seems to be up in the 5.7 or higher range. Jim didn't add vinegar as he and I discussed and clarified that yesterday.

 

[dr k]

Thanks for the link Steve. I see the page talks about percent salt in the brine but nowhere does it mention pH OF the brine relative to the amount of salt added. I am missing something here.

I'm thinking he put 3.5 ph vs 3.5% bc 33 grams salt with a quart of water is 3.5% salt. The water ought to be neutral/alkaline with salt vs acidic even with acidic distilled water at about 5.8 Ph.

 

[Steve H]

Thanks for the link Steve. I see the page talks about percent salt in the brine but nowhere does it mention pH OF the brine relative to the amount of salt added. I am missing something here.

No. You're not. Just stated wrong. At the beginning of the ferment. We're just looking at the percentage of water and salt. Not ph.

 

[jcam222]

I'm thinking he put 3.5 ph vs 3.5% bc 33 grams salt with a quart of water is 3.5% salt. The water ought to be neutral/alkaline with salt vs acidic even with acidic distilled water at about 5.8 Ph.

Yep my guess too

 

[clifish]

Nice, Jim I froze my ghost peppers but have all the stuff to start a ferment.

 

[indaswamp]

Got it...thanks for the clarification.

 

[JLeonard]

I'm thinking he put 3.5 ph vs 3.5% bc 33 grams salt with a quart of water is 3.5% salt. The water ought to be neutral/alkaline with salt vs acidic even with acidic distilled water at about 5.8 Ph.

No. You're not. Just stated wrong. At the beginning of the ferment. We're just looking at the percentage of water and salt. Not ph.

Yep my guess too

Yes, yes, and yes. Still playing with my pH meter.....Its a cheapy....I'll see how it does with this and may upgrade.

Jim