Comments on: Some news..and a new hot sauce: Pain in the Bhut! https://chillichump.com/pain-in-the-bhut-announcement/ Your Ultimate Guide to Growing Chillies & Making Hot Sauce! Est. 2006 Wed, 03 Feb 2021 15:49:26 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: ChilliChump https://chillichump.com/pain-in-the-bhut-announcement/#comment-39122 Wed, 03 Feb 2021 15:49:26 +0000 https://chillichump.com/?p=12949#comment-39122 In reply to James Saltsman.

Where did you message me Jim? I get about 200-300 emails, instant messages, comments etc every day, so, unfortunately, some get missed. One of the reasons I have Patreon, is to be able to focus my time and attention. Have a look, may be something of interest for you (http://www.patreon.com/chillichump)

Did you measure the salt as a percentage of the overall fermentation? It is important to get the ratios right, as I discuss in my videos.

Did you add fresh peppers when you added the dried? Have a look at my video where I show how to ferment with dried chillies.

If your fermentation hasn’t started after 10 days…I wouldn’t risk trying to continue with it. I would measure the pH to see whether it has been fermenting (some fermentations don’t release as much co2 as others, so that isn’t the best indicator).

]]> By: James Saltsman https://chillichump.com/pain-in-the-bhut-announcement/#comment-39121 Wed, 03 Feb 2021 15:38:28 +0000 https://chillichump.com/?p=12949#comment-39121 you had replied to me on this issue, but didn’t reply to my reply, but no worries I know you’re busy. I restored some red dried habs and they didn’t ferment, I had put in a garlic clove crushed well 1/2 teaspoon salt, pinch of sugar, and about a tablespoon of Cardamom (can you use too much? The seeds I ground were from SWAD and were already peeled, after 4 days I put in a little cabbage and saw some minor fizz around the cabbage that didn’t amount to much. You asked me the temp I used. I started it on a propagation matt at around 72F took it off after a day to the normal counter Temp at around 67F. Well its been 10 days and I believe its ruined. I opened it and it smelled ok, not great, but ok. I put 1/4 of a cabbage in my food processor and then dumped it in the bag and sucked the air out with my hand held sucker. Where can I buy some starter so in an emergency I can keep a batch from being destroyed? Thanks much, Jim

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