Recent content by DeeMonDaze

Good point. Was after a spare bottle so will save myself the disappointment and potential illness and pour it down the sink. Was more curious than actually needing it

Hi I have an old sauce from 2017-2018. It's been in the fridge all these years. I had used some early on, but forgot about it due to all the other sauces I have. I was a ferment with dry spices, cumin seed, corriander seed, star anise. With added vinegar, possibly apple cider vinegar. It smells...

Sauce #1 tastes great on avocado on toast for breakfast. good heat, not to hot, and the garlic is present but not overpowering. very happy with the outcome :)

So my larger chopped ferment breached the airlock so I've decided to cook it up and bottle. needed some sauce anyway as most store bought stuff has run out.   did 2 versions from the batch   #1 cooked to 180F then strained through a seive to get approx 250ml cooked the 250ml and bottled. tasted...

woohoo we have bubbles!  :party:   the chopped batch in brine is bubbling nicely   the mashed batch has some air bubbles forming in the mash which is a good sign   so everything seems to be active.

thanks for the advice Oldsalty   I'll let them sit in the cupboard and check them twice a day and see what happens. hope to see some action in a week or so   I'm still deciding what to do once/if fermented, both will be mashed further; then possibly split each batch and do 1 vinegar and 1 cooked...

Hi, I'm a fan of hot sauce and recently thought to take the plunge with fermenting as it seemed like an interesting process to experiment with; i tried 2 different processes to see which works out.   I made up 2 batches yesterday and i fear they are both inactive; both are made using chillis...