Anyone else make fermented hot sauces?
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Am pretty new to this but have tasted some amazing fermented sauces recently and wanted to dive in. This eve did 3 half gallon batches with a pound each of fatalii, chocolate habanero, and Carolina reaper peppers. Just using a 3% salt brine and will let them ferment 3 weeks or so before blending.
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Am pretty new to this but have tasted some amazing fermented sauces recently and wanted to dive in. This eve did 3 half gallon batches with a pound each of fatalii, chocolate habanero, and Carolina reaper peppers. Just using a 3% salt brine and will let them ferment 3 weeks or so before blending.
Jamieson22 I’ve never done this but I sure want to know how it turns out.
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My wife makes a hot sauce with chopped hot chilis and vinegar. Technically, it is probably more of a pickled sauce.
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Real nice! We don’t use hot sauce enough for me to want to make it, I don’t think…
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My wife makes a hot sauce with chopped hot chilis and vinegar. Technically, it is probably more of a pickled sauce.
processhead said in Anyone else make fermented hot sauces?:
My wife makes a hot sauce with chopped hot chilis and vinegar. Technically, it is probably more of a pickled sauce.
Yeah sounds like it. This will be a lacto ferment from natural bacteria on the peppers, etc. So like Frank’s, Tabasco, and Sriracha are both fermented sauces. Usually 2 week min but many folks let them age out for months/year.
Will say never felt more afraid in kitchen than when chopping all those peppers up.
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Am pretty new to this but have tasted some amazing fermented sauces recently and wanted to dive in. This eve did 3 half gallon batches with a pound each of fatalii, chocolate habanero, and Carolina reaper peppers. Just using a 3% salt brine and will let them ferment 3 weeks or so before blending.
Jamieson22 that looks interesting. Ill have to talk to my youngest son and give this a try. He loves fermenting various foods and I like most commercial fermented hot sauces. Like processhead, I have only done a simple pickled hot sauce with super chilies, vinegar and some sugar an salt. I just put little slits in the peppers to allow the vinegar to penetrate faster it adds heat fast. Its shelf stable and looks cool setting on the counter or table. I added a dash of light olive oil to grab on to the capsaicins, which brings on a little more felt heat if you like it hot.
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Did one more today. About a pound of Carolina Reaper, Cherries, Garlic, Ginger. And Red Onion in a 3% brine.
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Did one more today. About a pound of Carolina Reaper, Cherries, Garlic, Ginger. And Red Onion in a 3% brine.
Jamieson22 I am curious as cdavis how it turns out. I have done pickles lacto fermented and some hot similar to siracha but not with the blends that you have.
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Jamieson22 I am curious as cdavis how it turns out. I have done pickles lacto fermented and some hot similar to siracha but not with the blends that you have.
YooperDog Will probably let these go 3-4 weeks so will come back once bottled to report. I ended up with an excess of these fermenting (ordered 6 from ebay but didn’t arrive in time so bought from Amazon as well) lids and weights so grabbed another 6-pack of half gallon Ball jars. Will likely do some pickles and kraut. Any advice on the lacto pickles?
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Yes, i ferment a lot of veggys including hat peppers for making hot fermented sauce
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i dont know how to insert some pictures here… can anyone tell me how??
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i dont know how to insert some pictures here… can anyone tell me how??
You can edit your post to attach pictures. Click on the three dots on the right side of your post and select edit.
You will get a box like the one below. Click on the icon shown below with the yellow arrow and add the file name of your picture. You can add several pictures.
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Paul
Thanks Paul, but when I click the edit button, no information window will open and the symbol to attach a file or image does not appear … -
Are you clicking on the buttons of someone else’s post by mistake and not your original post?
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I’m also starting with the charcuterie and drying in a modified wine cellar with a humidifier to make salami …
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I’m also starting with the charcuterie and drying in a modified wine cellar with a humidifier to make salami …
Ricardo Gómez Lucea said in Anyone else make fermented hot sauces?:
I’m also starting with the charcuterie and drying in a modified wine cellar with a humidifier to make salami …
Sounds like fun. Something I would like to try one day.
Please share your experience with us -
I have tried in all the posts I have written, on the right and below the 3 points appear. I press it and it opens a dialog box that says: Edit, I press it and nothing happens …
I’m traying to post picture about it an the ferments but… i don’t know… -
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lets try again…
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