second time fermenting peppers. didn’t strain it last time. this time i did. is there anything i can do with this pulp and leftover brine?
second time fermenting peppers. didn’t strain it last time. this time i did. is there anything i can do with this pulp and leftover brine?
by callmestinkingwind
12 Comments
ehooehoo
dehydrate and turn into a seasoning powder
nmacaroni
I just asked this last week. As ehoo says, dehydrate it, it becomes like a cake. Gind it up and you have a nice hot seasoning. TIP: Grind quick on a low setting for bigger flakes. Grind long and this becomes a super fine dust. 🙂
Federal_Oil7518
You can use the left-over brine as a “table-brine” or just add it to another batch of hot sauce.
UpOnTheFarm
With the brine – I “canned” a couple jars of fresh blanched green beans and threw those in the fridge. Saved the rest and plan to use with a slow cooker pork shoulder, and in some homemade BBQ sauce. Pulp I dry and scatter under the bird feeders. Doesn’t affect the birds, but squirrels eat the seeds to their regret.
SirAvla
Def dehydrate the pulp
the_harbingerman
Use the brine to make fridge pickles, add some vinegar and a little sugar to it and put some cucumbers in it for a couple weeks in the fridge
MNgrown2299
Yes! I threw mine on parchment and then into the dehydrator. It makes a good tangy red pepper flake thing lol
Edit: I also blended it after drying
DogVacuum
I like to mince up a few cloves of garlic, mix it into the mash, put it in a jar with a little salt and just enough vinegar to cover.
I add it to things like I would use Sombal.
JohnnyQTruant
Marinate chicken in the brine and some achiote, garlic, onion, cilantro, citrus then grill it. Chef kiss.
swozzled
Do you think you could provide the steps you took to get here from a newbie? I have a bunch of frozen peppers I’d like to make bottled sauce with but and intimidated by all of the different methods I see online
Rg3the2nd
What’s your process? I’m overrun with peppers and froze a bunch, but making hot sauce is probably the better idea
FrequentScallion8863
Drink the brine, but Not too much at a time. Also nice with tomatoe juice.
12 Comments
dehydrate and turn into a seasoning powder
I just asked this last week. As ehoo says, dehydrate it, it becomes like a cake. Gind it up and you have a nice hot seasoning. TIP: Grind quick on a low setting for bigger flakes. Grind long and this becomes a super fine dust. 🙂
You can use the left-over brine as a “table-brine” or just add it to another batch of hot sauce.
With the brine – I “canned” a couple jars of fresh blanched green beans and threw those in the fridge. Saved the rest and plan to use with a slow cooker pork shoulder, and in some homemade BBQ sauce. Pulp I dry and scatter under the bird feeders. Doesn’t affect the birds, but squirrels eat the seeds to their regret.
Def dehydrate the pulp
Use the brine to make fridge pickles, add some vinegar and a little sugar to it and put some cucumbers in it for a couple weeks in the fridge
Yes! I threw mine on parchment and then into the dehydrator. It makes a good tangy red pepper flake thing lol
Edit: I also blended it after drying
I like to mince up a few cloves of garlic, mix it into the mash, put it in a jar with a little salt and just enough vinegar to cover.
I add it to things like I would use Sombal.
Marinate chicken in the brine and some achiote, garlic, onion, cilantro, citrus then grill it. Chef kiss.
Do you think you could provide the steps you took to get here from a newbie? I have a bunch of frozen peppers I’d like to make bottled sauce with but and intimidated by all of the different methods I see online
What’s your process? I’m overrun with peppers and froze a bunch, but making hot sauce is probably the better idea
Drink the brine, but Not too much at a time. Also nice with tomatoe juice.