Martin Fisher

The kombucha has been started, y'all!!!

Now more than half GONE!

Yep, I remember that!

This 150+ page theses, though dated, has some good information on pepper sauce fermentation and aging: Chemical and Physical Characteristics of Pepper Mash and Hot Pepper Sauce.

I bought a jar of this earlier today—I've already used about 1/3 of it!!!

Sorry I missed your question until now. I'm usually not in a hurry to see it finish. In the conditions in which I ferment sauerkraut, I'd say that I let it ferment an average of about 6 weeks. YMMV

FWIW, here's a free resource that I used to cite frequently—there are more if I can find them. FERMENTED FRUITS AND VEGETABLES—A GLOBAL PERSPECTIVE.

It occurred to me that I may already have a few Mountain Magic seeds. I'm going to look for them within the next few days. If so, I could start them extra early and take some cuttings.

Cool and dark.

That should be okay. I've kept it in the fridge and it's actually continued to sour at fridge temperatures—very slowly, of course!

I need to get to readin' the book!

That's something I haven't tried. I know they'll definitely expand and leak or pop without the hole, of course! LOL It would probably be a good idea to keep the pinhole submerged in brine. I may give it a try sometime.

FWIW, To make packing easier and because I don't like to pound the cabbage. I salt it and the keep it in the fridge in a non-reactive container, overnight, stirring it a few times. That will make it MUCH easier to pack in to the jars! ETA: Or, I compress it, in pouches, with the chamber sealer.

@jmolinari Check the temperature of the vinegar as it ferments. There will be some evaporative cooling due to the aeration.

It's possible to do a titration to determine the percentage of acetic acid, but it's usually not necessary—I don't do it. The only time you need to be really careful with the percentage of acid is if you're using the vinegar for shelf stable preservation. You can usually easily tell when it's become sufficiently acidic for common use. If it easily dissolves egg shell, it's become quite acidic. You can't really over ferment it, but there's no reason to ferment it beyond what's absolutely necessary, of course. Depends. It varies. A week to two weeks usually. Temperature, 80 to 85 degrees Fahrenheit. HTH

Yes, they are pretty good.

I will give them a try. Looks Like Baker Creek carries the seed.

Oh! Cool! Will you please post about it!?

Yes, definitely. It's what I often do. If you could to a beer blend—many malt liquors are ~8% alcohol.

@dcarch Do you still have all the photos and drawings of your clever trellis system?

Yeah, it can be dangerous!!!

Wow! There's a LOT of information in The Noma Guide to Fermentation by By René Redzepi and David Zilber Over 450 pages!!! Black apples in the style of black garlic!? Interesting!!!

Yeah, it's just one of the Vesuvius tomatoes. They're all similar in type but different in size, etc.

Yeah, maybe! Ask them for proof! And how long has it been Dutch? LOL Folks rename cultivars frequently.

You may find seeds on Tomatoville.com. Jutland looks like a Vesuvius type tomato to me—there are several proven cultivars. Piennolo del Vesuvio is one.