Fermenting dried chiles

Nope; it's that easy.

>>8615340
wut?
>>8614888
I think you need fresh chiles for that.

>>8615350

You don't need fresh shit for shit. It rehydrates in the brine and also gives it a deeper flavor since its more concentrated.

>>8614888
I think you are going to need to add sugar to the mix to get a ferment.
You can make a great hot sauce without a ferment, though... using dried chiles.

>>8615406
>ferment

>>8615410

>he doesnt know what lacto fermenting is

>>8615416
Go take your dried chiles and plant them on the moon and expect them to grow plants.
Lacto fermenting isn't going to work that well using preserved (dried) ingredients. It never has. Historically. You'll see mold before beneficial bacteria.
But hey, go for it.

>>8615428

>take dry chilies
>stick them in salt water
>rehydrate
>now normal chilies
>ferment as usual

Keep talking like you know what you're saying.

I've done lacto hot sauce in the past with both dried and fresh. Works either way. Smoke dried peppers of course add a new flavor.

>>8615492

Got some dried smoked arbol chiles I'm planning to use.

>>8615428

but i've done it anon

File: 20170225_141521.jpg (3MB, 4032x3024px) Image search: [Google]

3MB, 4032x3024px

Well there she is.

Far right is the one with the dried chiles. I had left over jalapeno and carrot so I tossed that in there too. The dried chiles consist of anaheim, arbol and japones. The others from far left going right are jalapeno and carrot, dill carrots with jalapeno, and dill cucumber with carrot and jalapeno.

We'll see how it goes in two weeks.