No. 1 . . . Where it all began. Much more than just a kiss of heat.
Hands on: 20 min
Hands off: 14 days
Ingredients:
2 Carolina Reaper
8 Trinidad Scorpion
8 Habanero
8 Cayenne Pepper
8 Jalapeño
1 carrot
4 red bell peppers, roasted
2 half sour pickle wedges
5 cloves garlic, roasted
1/4 cup fresh cilantro
Juice of 1 lime
1/2 onion, diced
3 small chunks pineapple
1 cup water
Salt (8% mash volume)
3/4 cup raw apple cider vinegar
Cooking:
Using food processor, process everything except apple cider vinegar to create a mash. Be careful with handling the peppers - they are very hot and their oils can burn whatever you touch after (gloves are recommended).
Pack shredded ingredients into a crock or mason jars, topping evenly with a layer of coarse salt (8% of mash weight, or roughly 1.5 tbsp). Add water to cover by 1”, slowly as not to disrupt mash and keep everything under the salt layer.
Cover with a loosely tightened top and set in a cool, dark spot. Ferment for two weeks. Burp daily to release any built up gasses.
Alternatively: Use fermentation lids, which screw on to mason jars and allow gasses to escape while preventing oxygen from entering.
After two weeks, combine mash and 3/4 cup apple cider vinegar in blender. Bottle and refrigerate.
The salt serves to maintain an ideal environment for the development of the positive culture, and to also weigh down the organic materials as exposure to oxygen encourages mold growth (keep ingredients below water line). Light white development, known as Kahm yeast, is harmless and can be skimmed off to not impart flavor, but colored growth indicates mold.
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