Fermented Hot Sauce
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With the heat wave on the east coast my fermentation went in to overdrive.
Tonight i made my first batch of sauce and the flavour balance was perfect. Nothing added. Wife didnt like it
Put through strainer then bottled. I did add a tablespoon of pulp back in to thicken it up.
Next batch ready to be picked. These will be left whole and added to a jar of vinegar with a splash of fish sauce, whole garlic and black peppercorns.
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What do you use to weigh down the floaties?
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Just the ingredients and the sugar to ferment? No yeast, mold, or bacteria added?
and sugar in to a gallon jar to ferment for the next couple months.
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What do you use to weigh down the floaties?
I used glass weights.
Just the ingredients and the sugar to ferment? No yeast, mold, or bacteria added?
Nope. Wild ferment.
Left it open but covered in cheesecloth for an hour before putting the cap on. Mash was submerged in the brine the whole time so mold. -
Pretty cool...
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Picked another bunch of Jalepenos and other assorted chilli's for this year's fermented hot sauce batch. Been storing them in a freezer back until I get 3kg or so. Haberneos are still lime green, Trinidad Scorpions and Carolina Reapers are only at flowering stage at the moment so a couple more months until I mash them and then lactic ferment them for a few months. Will do 2 different batches this year, my usual medium hot (mainly jalepenos and midler varieties)and then an extreme batch using the reapers,scorps and habs. May have to blend the extreme batch to make it palletable,but that's half the fun
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