This is a reaper, habanero, garlic, onion, and serrano blend that has been fermenting for 4 weeks. This is my first time experimenting with fermenting and im still a bit unsure of the blending process.
From what I’ve gathered it starts by using a fine mesh strainer to separate the peppers from the brine but keeping the brine. Once I blend the peppers, do I use some of the brine instead of vinegar until I have the desired consistency?
I’m also planning to use a very tiny amount of xanthan gum to prevent separation. I’ve been told to add it while it’s blending so that it mixes well and doesn’t clump.
Am I missing anything, or is it as simple as straining, blending, bottling?
Any insight or recommendations would be greatly appreciated.
by Jakethrowsdwn
2 Comments
I always use some of the brine. Totally up to you.
Also new to fermenting. The recipe I’m following says to blend then pour the mix in a sauce pan with 1/2 cup of vinegar and simmer for 10-15 minutes. You can add a bit of the brine as well and simmer till you have consistency you like.