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fin.  it's tasty!  

I was in Poland last Summer and this place in Warsaw had great peirogis and some unique flavors I'd not seen stateside in Chicago.  Notably Salmon . . I've never had a fish pierogi before  

I got a pumpkin in a CSA box. . decided to sauce it.  Peeled, seeded then 7 days in the crock with some kimchi juice.  Added 6 peach ghosts.  Pressure cooked for about 15 minutes.  Added a cup of vinegar.  It's damn good like this but I think I'm going to carribean-ize it and add some tamarind...

There are some interesting recipes.  Good for inspiration although many of them are "fresh" recipes that they ferment a bit.  For instance make an herb or spice paste. . then instead of using it, let it ferment for bit.    There are two methods mentioned that I've not come across before. One is...

  Because it's delicious :P

  I suppose sanitization could refer to just "cleaning".  Regardless though, I think we're all after the same thing, 0 chance of infection from stray bad fungus & bacteria.  For brewing we use starsan which does accomplish this.  I also use it for hot sauce making along with heating the mash...

  It's not that the lacto like to eat the cabbage or pepper better, it's that cabbage (and possibly bell pepper, that one is new to me) have naturally occurring bacteria starters on and in them that sometimes chili peppers or other veg may not have and lack in abundance.     In terms of what...

  Sanitization = sterilization   Trust me as a brewer we don't want shit in our beer just as much as you dont want it in hot sauce.    I'd argue that it's more important in beer making.  When you bottle beer it's not nearly as acidic or salty as hot sauce and more susceptible to bad bugs.    In...

I star san then hot pack

  Interesting.  For some reason I thought it was different starters.  I agree it's expensive!  Lately I've just been recycling brine or using a bit of chopped cabbage.

  Yeah . . flavor here too.  I ferment all my mashes (also for flavor).  After I process the final mash into sauce, I put it in the fridge for a day or two.  Then I taste.  Sometimes I like some vinegar in there.  Sometimes it's Apple Cider, White or Red Wine vinegar.  Sometimes it's fresh...

  Thanks yeah I think I'm going to add an amount of Thais to my next sauce to see if I can bring it earlier

I've been meaning to reuse my food-milled mash and my hot sauce making time finally collided with my jerky making time    

All this talk about nasties but some other considerations:   Cooking fermented mashes alters consistency. Cooking fermented mashes alters taste.  Cooking fermented mashes (and jacking acidity) can kill probiotics (not that I think a ton of us are here for health reasons :P )   Personally I: -...

Looks awesome, I'll be in touch next Sept :)

  There are two methods.  What I'd call wet brine or dry brine.  For whole sliced vegetables I usually make a water/salt brine (wet brine) and pour it over.  So I usually take a liter of water, put in on a scale, then measure the appropriate amount of grams to hit the percentage of salinity I...

Fiery Ferments   worth a read? my Dad has a copy he said he'd lend me    

Here are some thoughts.  I do jalapenos all the time.   - I usually do 5% salt almost across the board.  Get a scale that measures in grams and it's super easy.  If you have 1 liter of water, then put in 50 grams of salt and it's 5%.  35 grams of salt would be 3.5%.  7.5 would be 7.5%.  I always...

What size jar are you using?

  No more like I never use dry spices in hot sauce.  Usually I'm using fresh things like garlic, onion, various fruits and veg.  I've yet to use any fresh herbs or dry spices