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Anybody here make their own fermented hot sauces?
Posted on 8/27/21 at 10:23 am
Posted on 8/27/21 at 10:23 am
This is my first year trying it. I'm pretty tickled with how easy it is to do. I've been enjoying the hell out of it and am currently sweating from eating eggs with my habenero sauce. I ferment in quart jars. I rough chop the peppers, cover with 3.5% brine, and then forget about it for a couple of weeks. I then add a little vinegar, blend well, and bottle.
9
Posted on 8/27/21 at 10:27 am to Loup
<---raises hand
Its easy and fun to experiment
Its easy and fun to experiment
Posted on 8/28/21 at 4:35 pm to Loup
I’d like to know how you do it. I bought some fermenting mason jars last season after mouton‘s thread about hot sauce but I never got around to actually fermenting. Do you have a step by step?
Posted on 8/29/21 at 1:05 pm to tewino
quote:
Do you have a step by step?
Interested as well. Been thinking of doing several tabasco plants next year just for hot sauce.
Posted on 8/29/21 at 2:24 pm to Loup
i love haberno . have it on me nachos
Posted on 8/29/21 at 2:46 pm to Loup
I haven’t been fermenting them, but make vinegar sauces with them. Any link to the basic process?
Posted on 8/29/21 at 7:04 pm to Loup
I grew a bunch this year and plan on fermenting a big batch in the next few weeks. Chili Chump is a good you tube channel for anything about hot pepper growing or hot sauce making.
Posted on 8/30/21 at 9:50 am to Loup
My co-worker picks the small ornamental peppers from his wife’s flower bed and stuffs as many as he can in half pint liquor bottles and fills to lid with white vinegar. After about 4 months, he brings them to work for us to pour on our lunch. Good stuff.
Posted on 8/30/21 at 11:24 am to Aubie Spr96
Posted on 8/31/21 at 10:13 pm to Loup
Started last year. Finished making some yesterday in fact. Iade it with Fresno's peppers, a special type of cayenne from my garden, carrots, onion garlic,
Posted on 8/31/21 at 10:34 pm to Loup
I do. Switched my fermentation from jars to vacuum seal. I'll never go back. The fermentation is so much cleaner (unless you FUBAR it, no yeast or bacteria), the brine can be saved and used as a stand-alone sauce (which is delicious as I just keep adding to the jar of brine from my next batch, changing the flavors), and it's less space taken up.
I was having to burp the bags, which was sometimes annoying if I forgot and had an explosion in my pantry. Basically, the fermentation causes the bags to blow up like baloons, and from time to time, you have to cut the corner off, allow it to decompress, and then reseal (not vacuum seal, just reseal). But now I just do huge bags instead so I don't have to worry about it.
I was having to burp the bags, which was sometimes annoying if I forgot and had an explosion in my pantry. Basically, the fermentation causes the bags to blow up like baloons, and from time to time, you have to cut the corner off, allow it to decompress, and then reseal (not vacuum seal, just reseal). But now I just do huge bags instead so I don't have to worry about it.
Posted on 9/1/21 at 12:11 am to FalseProphet
I have seen this method and I think I'm going to eventually switch to it.
Posted on 9/1/21 at 11:26 am to Loup
Any of y'all make fermented hot sauce using frozen peppers? If so, what do y'all add to help the fermentation process?
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