The last of the peppers have been picked,
about 2 kg or 4.4 pounds total of Bahamian Goat and Yellow Bumpy peppers (100,000-350,000 Scoville).
I'm doing a traditional bottle fermentation with a finely chopped mash for the Bahamian Goat peppers,
They were done on the 11th of October and the fermentation process is already well underway.
Chili Chump and his Youtube channel inspired me to try a vacuum bag mash for the Yellow Bumpy peppers.
These peppers were hand cut in rough chunks.
Both mashes have the same ingredients, I added 1 medium onion, 6 cloves of garlic, a tablespoon of Old Bay seasoning, a tablespoon of Badia Complete seasoning, garlic powder, thyme, cumin seeds and about 30 grams of salt to each 1 kg batch of peppers to season the mash.
I will let them ferment for 3 to 6 months..
by 3DMakaka
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