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Message
Fermented Hot Sauce DIY
Posted on 6/10/17 at 9:25 am
Posted on 6/10/17 at 9:25 am
Got bored a few weeks back on a rainy Sunday, so I popped down to the international store to pick up ingredients to ferment some hot sauce.
Lots of habaneros
Mangos
Garlic
Shallots
Dried Ancho chiles (for color)
Salt
Chlorine free water
I removed my chlorine with a filter and sodium metabisulphite. It literally only takes a metric pinch of sodium metabisuplite to dechlorinate a gallon or two of water. Any more and you run the risk of retarding or killing the bacteria you need for fermentation.
Once everything is small enough to fit in the blender, mix it all together. I had to do it in batches. On the last batch I added a slop of kimchi. This kimchi already has tons of lactic acid producing bacteria on it to help get the ferment going good and strong.
Once it’s all blended, it goes in the fermentation room (aka spare shower) to ferment for a couple weeks.
After a couple days it starts pushing the solids to the top as the gas escapes. I stir it back in every other day to keep mold from growing on the top. If a little mold does start, just scrape it off and carry on as usual.
After two weeks, it’s ready to package. I use my immersion blender to give it a good blending for a few minutes. I want it soupy. I then pour it into a colander to filter out the large solids.
Next I put it through a finer strainer. I do this twice.
With the solids and liquids separated, I add some vinegar to stabilize it and some xanthan gum to thicken it up. I used about half the bottle of vinegar and maybe ½ tbl of xanthan. Maybe a little less xanthan. A little xanthan goes a long way and I keep adding and blending with my immersion blender until I get the consistency I like.
Now to bottle it up. I get these bottles on Amazon.
Ended up with a touch over twenty bottles. I’ll give most of them away. This batch ended up not being my favorite. Flavor was pushed too far behind the heat. This was the first batch I didn’t add oak cubes to, and I think it made a huge difference. From now on I will add oak to every batch.
Lots of habaneros
Mangos
Garlic
Shallots
Dried Ancho chiles (for color)
Salt
Chlorine free water
I removed my chlorine with a filter and sodium metabisulphite. It literally only takes a metric pinch of sodium metabisuplite to dechlorinate a gallon or two of water. Any more and you run the risk of retarding or killing the bacteria you need for fermentation.
Once everything is small enough to fit in the blender, mix it all together. I had to do it in batches. On the last batch I added a slop of kimchi. This kimchi already has tons of lactic acid producing bacteria on it to help get the ferment going good and strong.
Once it’s all blended, it goes in the fermentation room (aka spare shower) to ferment for a couple weeks.
After a couple days it starts pushing the solids to the top as the gas escapes. I stir it back in every other day to keep mold from growing on the top. If a little mold does start, just scrape it off and carry on as usual.
After two weeks, it’s ready to package. I use my immersion blender to give it a good blending for a few minutes. I want it soupy. I then pour it into a colander to filter out the large solids.
Next I put it through a finer strainer. I do this twice.
With the solids and liquids separated, I add some vinegar to stabilize it and some xanthan gum to thicken it up. I used about half the bottle of vinegar and maybe ½ tbl of xanthan. Maybe a little less xanthan. A little xanthan goes a long way and I keep adding and blending with my immersion blender until I get the consistency I like.
Now to bottle it up. I get these bottles on Amazon.
Ended up with a touch over twenty bottles. I’ll give most of them away. This batch ended up not being my favorite. Flavor was pushed too far behind the heat. This was the first batch I didn’t add oak cubes to, and I think it made a huge difference. From now on I will add oak to every batch.
2
Posted on 6/10/17 at 9:29 am to USEyourCURDS
That's awesome!
Posted on 6/10/17 at 9:39 am to BottomlandBrew
There's a vendor at my local farmers market that does fermented hot sauce. I love that stuff. 
Posted on 6/10/17 at 10:29 am to BottomlandBrew
quote:
I removed my chlorine with a filter and sodium metabisulphite. It literally only takes a metric pinch of sodium metabisuplite to dechlorinate a gallon or two of water. Any more and you run the risk of retarding or killing the bacteria you need for fermentation.
For others who may need dechlorinated water for purposes, just get an open container (like a bucket or milk jug with top cut off for larger opening). Chlorine in it's natural state is a gas. Over time it leaves solution and enters the air, that's why you can smell it if you sniff a glass of water or get near a swim pool. On average, 3-4 days sitting in an open container allows all the chlorine to escape solution. Really heavily chlorinated water might take a day, 2, at most, more.
I used to draw a few buckets of tap water 3-4 days before changing fish tanks. All the chlorine would be gone from the water just leaving the buckets next to the tanks. Never lost a fish or snail or plant and kept chemicals out of the tanks this way.
If concerned about bugs or something just cover the open container with a very porous cloth, like cheesecloth. refrigeration will slow the dechlorination.
Posted on 6/11/17 at 10:10 am to Sidicous
The first time I made kombucha I did it with chlorinated water and it took forever for fermentation to get going. Now that I use dechlorinated water, fermentation starts almost immediately when I put the mother in there. Same for the hot sauce. I can smell fermentation is going within a couple hours as opposed to days.
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