Anyone else make fermented hot sauces?
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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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Success!
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Here I show you my wine cellar with a humidor, nothing too pretentious, but it works correctly … There are some Milano type salami and a Coppa …
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lets try again…
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Here I show you my wine cellar with a humidor, nothing too pretentious, but it works correctly … There are some Milano type salami and a Coppa …
Ricardo Gómez Lucea Very nice!
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Here I show you my wine cellar with a humidor, nothing too pretentious, but it works correctly … There are some Milano type salami and a Coppa …
Ricardo Gómez Lucea Looks awsome! Thats something I have always wanted to do
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Ive made a few hot sauces.beekeeper84 So tell me how stupid I am making a half-gallon ferment with 1 pound of carolina reapers in it.
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beekeeper84 So tell me how stupid I am making a half-gallon ferment with 1 pound of carolina reapers in it.
Jamieson22 Sounds like you are going to have a hot time.
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beekeeper84 So tell me how stupid I am making a half-gallon ferment with 1 pound of carolina reapers in it.
Jamieson22 you can always bottle it and give it to people you don’t like.
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beekeeper84 So tell me how stupid I am making a half-gallon ferment with 1 pound of carolina reapers in it.
Jamieson22 it will be hot for sure.
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Here I show you my wine cellar with a humidor, nothing too pretentious, but it works correctly … There are some Milano type salami and a Coppa …
Ricardo Gómez Lucea that looks great.
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I just started fermenting hot peppers this year and it’s addicting! I don’t have any of the super hot peppers in my batches but the last one was red serranos and habaneros. I lightly rosted about a third of them to add a little bit of charred flavor and then put them in the brine-about a 2-3% salt ratio. After a little over 2 weeks I blended with some garlic and whole cranberries. My ph level was 3.9 so I didn’t add any vinegar. The flavor is great and without the vinegar taste that you get with traditional sauces like Tabasco. If you haven’t done so already check out the Youtube videos by Chili Chump. He gives very detailed recipes and instructions. R!
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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?
Jamieson22 let me get home and see what I can find in my notes and get back to you.
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Here I show you my wine cellar with a humidor, nothing too pretentious, but it works correctly … There are some Milano type salami and a Coppa …
Ricardo Gómez Lucea nice setup and good looking products
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Ive made a few hot sauces.beekeeper84 nice looking label, almost makes me afraid to try it, but I am game.
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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.
Jamieson22 I would be very afraid if I wasn’t using gloves. That’s very very afraid. LMAO
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