Pepper Fermentation Vessel Recommendation

[Holidaymike]

I have been making hot sauce for many years. I grow them, then de-stem and freeze them as the season progresses. At the end of the year, I thaw them for half a day or whatever, create a brine and mash and ferment in an Erlenmeyer flask with an airlock for 6 months to 2 years (if I can wait that long). I have tried several different vessels, including mason jars, crocks, 1 gallon bottles, etc., but the Erlenmeyer flask allows me to easily clean. I can also drop interesting things into the mash, like a toasted oak spiral, which is hard to get out of those 1 gallon bottles. Also much easier to clean. You can order everything, but you should also check out your local brewery store if you have one. They usually have interesting things there you might not have thought of for hot sauce projects.

 

[MutantRyeff]

I use this style of fermentation lids for Mason jars. I use them on 1/2 gallon Mason jars for everything from peppers to Curtido. When the fermentation is complete, I simply need to replace this style of lid with a plastic Mason jar lid.

 

[Up_Stream]

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These vacuum-pump lids are the hot lick. Highly recommend!

 

[MutantRyeff]

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These vacuum-pump lids are the hot lick. Highly recommend!

I've used them for maybe 10 years. They are great.

 

[PepperCurious]

Can you tell me how you ferment? Do you put your chiles in brine with salt&water or in a vinegar solution?

 

[MutantRyeff]

Can you tell me how you ferment? Do you put your chiles in brine with salt&water or in a vinegar solution?

I really like using 'Cutting Edge Starter Culture'. You add this to a precise salt & water solution. I really like making Cortido using Manzano peppers. I typically make a gallon or two every year in early October and have it available for Thanksgiving to New Year's. You can order the starter culture from Amazon, or directly from the company.

 

[PepperCurious]

Thank you!