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Started By
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Has anyone here tried to make fermented hot sauce?
Posted on 5/24/22 at 9:20 am
Posted on 5/24/22 at 9:20 am
I got a fermenting crock and my peppers should be ripening in the next week or so. Curious as to what the brine solution needs to be as well as fermenting times and general procedures.
11
Posted on 5/24/22 at 9:34 am to upgrayedd
Following
I have some cayennes I’m looking to do the same or make chili oil with.
I have some cayennes I’m looking to do the same or make chili oil with.
Posted on 5/24/22 at 9:48 am to upgrayedd
Paging: Got Blaze
Posted on 5/24/22 at 9:53 am to upgrayedd
Interested in this as well. I'd like to migrate beyond my plain vinegar sauces.
ETA: Interested in your fermenting crock. I know I need one to do this, but have no idea what to get. Any input would be appreciated.
ETA: Interested in your fermenting crock. I know I need one to do this, but have no idea what to get. Any input would be appreciated.
This post was edited on 5/24/22 at 9:55 am
Posted on 5/24/22 at 10:04 am to Aubie Spr96
quote:
ETA: Interested in your fermenting crock. I know I need one to do this, but have no idea what to get. Any input would be appreciated.
It's a 5L crock like this
From what I've read, it's not really necessary. I've seen some videos where people ferment in a large mason jar.
Posted on 5/24/22 at 10:05 am to upgrayedd
I made some last year. I think I used ~3.5% brine. I rough chopped the peppers then covered with brine in a mason jar with lid on loose. I also put a glass weight on top to keep the peppers submerged. I let it ferment for a couple of weeks on the counter then blended. Came out pretty good, nothing special but was an easy way to preserve surplus peppers. For the amount of effort/time I put in to it I was satisfied. I tried straining some but I like it more with the pulp/seeds in it.
This post was edited on 5/24/22 at 10:06 am
Posted on 5/24/22 at 10:21 am to upgrayedd
Yes. Follow a simple restaurant from Justin Devillier’s cookbook. Soak the chopped peppers (2 cups) in a brine for up to 2 weeks. Strain, Puree and thin out with reserved brine and some white vinegar. Super easy and very adaptable. Have tossed in garlic with habaneros, etc…
Posted on 5/24/22 at 10:21 am to upgrayedd
quote:
Interested in your fermenting crock. I know I need one to do this, but have no idea what to get. Any input would be appreciated.
You can use a 1-5 gallon food grade bucket from Lowes/home depot as well. As long as you rig up a way to keep everything submerged. I put an Airlock on mine for gas release.
I used this link as a starting point:
LINK /
I have done 1 week and 2 week ferments with good results, it definately adds depth to the sauce.
Posted on 5/24/22 at 10:09 pm to holygrale
quote:
holygrale
Maybe that's who I meant. The fermented habanero hot sauce king.
Posted on 5/24/22 at 10:23 pm to BigDropper
I think I documented them in the FBD thread and/or instagram
Posted on 5/24/22 at 10:49 pm to upgrayedd
Looks complicated.
Posted on 5/25/22 at 6:48 am to upgrayedd
one time and only once.
damn near had to call the paramedics after processing a bushel of habeneros in my mothers kitchen, then after we stored the sauce in big plastic jugs in their garage it got too hot in there and the jugs all exploded LOL
that was the end of that
damn near had to call the paramedics after processing a bushel of habeneros in my mothers kitchen, then after we stored the sauce in big plastic jugs in their garage it got too hot in there and the jugs all exploded LOL
that was the end of that
Posted on 5/25/22 at 7:08 am to upgrayedd
youtube - Brad makes fermented hot sauce
Brad from Bon Apetite. Dude's pretty funny. I watch all his videos. Pretty entertaining.
Brad from Bon Apetite. Dude's pretty funny. I watch all his videos. Pretty entertaining.
This post was edited on 5/25/22 at 7:15 am
Posted on 5/25/22 at 11:13 am to upgrayedd
I have a couple of the ball fermentation kits that work well. It has a lid with a one way seal for relief without contamination and a spring that holds peppers etc under the brine.
This guy has some good recipes that ive tried.
white thunder youtube
As mentioned above be careful and if the recipe calls for heating do it OUTSIDE.
This guy has some good recipes that ive tried.
white thunder youtube
As mentioned above be careful and if the recipe calls for heating do it OUTSIDE.
Posted on 5/26/22 at 1:21 pm to rooster108bm
quote:
ball fermentation kits
Picked up 2 today and going to try it.
Posted on 5/26/22 at 1:49 pm to Havoc
I have done a few batches in the past in mason jars. I am going to do the vacuum seal bag method this year.
Posted on 5/30/22 at 11:45 am to mouton
My loaded jar is sitting on the kitchen island. I Pass by and smell the release valve at least a few times a day; smells like something great is going on. Can’t wait.
Posted on 5/30/22 at 6:46 pm to upgrayedd
Fermented Tobasco and Ghost Peppers last year.
I just put them in a mason jar and poured salt over them until the jar was filled and burped them once a week for about a year.
added some vinegar and blended them up.
Delicious. Especially the Ghost Pepper.
I just put them in a mason jar and poured salt over them until the jar was filled and burped them once a week for about a year.
added some vinegar and blended them up.
Delicious. Especially the Ghost Pepper.
Posted on 6/10/22 at 11:40 pm to Havoc
Oh gawd. Finished my reaper habanero ferment and made the sauce. Good God. It’s one of the best things I’ve ever tasted.
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