Anyone else make fermented hot sauces?
-
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!
-
-
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
-
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.
-
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.
-
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.
-
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.
-
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.
-
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!
-
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.
-
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
-
Ive made a few hot sauces.beekeeper84 nice looking label, almost makes me afraid to try it, but I am game.
-
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
-
Jamieson22 I would be very afraid if I wasn’t using gloves. That’s very very afraid. LMAO
zbigjeff said in Anyone else make fermented hot sauces?:
Jamieson22 I would be very afraid if I wasn’t using gloves. That’s very very afraid. LMAO
I was scared. And of course once you put gloves on and start chopping you get itchy with no safe way to scratch.
-
zbigjeff said in Anyone else make fermented hot sauces?:
Jamieson22 I would be very afraid if I wasn’t using gloves. That’s very very afraid. LMAO
I was scared. And of course once you put gloves on and start chopping you get itchy with no safe way to scratch.
Jamieson22 That’s when you dial “find a friend”
-
zbigjeff said in Anyone else make fermented hot sauces?:
Jamieson22 I would be very afraid if I wasn’t using gloves. That’s very very afraid. LMAO
I was scared. And of course once you put gloves on and start chopping you get itchy with no safe way to scratch.
Jamieson22 Always wear gloves when doing chile and jalapenos.
-
Jamieson22 That’s when you dial “find a friend”
zbigjeff Yeah my wife wasn’t coming into the kitchen till I was done. I grabbed a stack of dishtowels and used a new one each itch to ensure I knew what parts got touched by pepper pain.
-
Jamieson22 Always wear gloves when doing chile and jalapenos.
bocephus said in Anyone else make fermented hot sauces?:
Jamieson22 Always wear gloves when doing chile and jalapenos.
I rarely do with jalapenos but when chopping 4lb of reapers, fatalii, and chocolate habaneros even with gloves I was worried.
-
zbigjeff Yeah my wife wasn’t coming into the kitchen till I was done. I grabbed a stack of dishtowels and used a new one each itch to ensure I knew what parts got touched by pepper pain.
Jamieson22 I would fire her for not wanting to help scratch. But, I wouldn’t say that out loud. LOL
-
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 use a recipe from Serious Eats that is quite simple. https://www.seriouseats.com/sriracha-recipe-from-scratch
It has worked really well for me i the past and can produce some hot sriracha.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
