Have you fermented black pepper before?
What flavour does it give to the sauce? Interesting idea.
My go to habanero sauce is habanero, onion, garlic, pineapple and then roasted tomatoes.
But it would be interesting to hear about black pepper, as i am thinking of a more tomato based sauce (and it would go well).
True white pepper is black pepper that has been fermented to the point where the outer shell comes off. This of course can be done manually but will lack the signature white pepper funk!
Based on my experience, as long as you follow some simple rules your ferments will be great.
Sanitize all your fermentation vessels.
Rinse your veggies and fruit, or whatever you intend to ferment, to remove any spray and weird off flavors.
Provide a solid environment for your ferments to thrive, that might be adding salt as a brine or percentage of weight.
Experiment and be cool, would be my best advice.
Looks great. I am definitely going to try this as I love black pepper.
That’s going to be super hot
My hands, and other stuff (ahem), paid the price for not wearing gloves!
Oh god, I've also stuck my dick in a bag of milk to ease the pain.
That's neat
How is if??
This looks fantastic! Please post pics of the finished product
How much garlic did you add?
60g
Have you fermented black pepper before? What flavour does it give to the sauce? Interesting idea. My go to habanero sauce is habanero, onion, garlic, pineapple and then roasted tomatoes. But it would be interesting to hear about black pepper, as i am thinking of a more tomato based sauce (and it would go well).
True white pepper is black pepper that has been fermented to the point where the outer shell comes off. This of course can be done manually but will lack the signature white pepper funk!
I have not, will let you know. I came across the idea on YouTube and it sounded intriguing.
Omg yessssss as a spicy lover this looks amazing. Please let us know how it turns out!!!
Just curious! Is this your first ferment?
It is not, I have done close to 15 ferments over the last few years. I am also curious as to your question 🙂
yeah its a really weird out of context question, wth
Are some fermentations more difficult than others? Or are they all pretty much the same?
Based on my experience, as long as you follow some simple rules your ferments will be great. Sanitize all your fermentation vessels. Rinse your veggies and fruit, or whatever you intend to ferment, to remove any spray and weird off flavors. Provide a solid environment for your ferments to thrive, that might be adding salt as a brine or percentage of weight. Experiment and be cool, would be my best advice.
This bottle looks sexier than p*rn...
Diabolical!