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It's started to ferment quite nicely. The Air Lock is working with the Hab Mash in the glass bottle.

In the YouTube Recipe, anyone care to clarify the Brine Composition ? Is it 2Tsp Salt / 2Tsp Sugar for 2 Cups of water ? I double checked the Measuring Cup used ( 1:17 ), but dimensions are in a foreign language. Cheers

For a 5% Brine Solution, how much cane sugar ( jaggery ) should I use ? 5% Brine is made up of 2Tbsp Salt / 2 Cup Water. How much Cane Sugar should I use in the brine for making a fermented Habanero Sauce ? YouTube Recipe below uses Salt & Turbinado Sugar in the Brine. Should I use 2 Tsp of...

It's more of a paste or condiment. Definitely italian, since the base is olive oil.

All ingredients blends in quite nicely to create a smooth, delicious sauce. Trick is not too use much of the liquid ( Oil/Vinegar), just enough to form a thick ,smooth sauce. Blending in small batches creates smooth sauce, instead of lumpy. The sauce is delicious for a short duration ie 1...

Reason for asking the qtn is I made a 'Olive Oil' based Italian Style Chilli Sauce.     A local Italian restaurant owner, the sauce which he serves to clientele, disclosed the recipe to me.      Boil Chipotle Chillis (or Habs) in hot, salty water for 30 mins.   Allow to cool completely. Blend...

Thanks everyone for the heads up.  :P  

What is the overall effect of boiling fresh chillies  in hot water before blending as opposed to fermenting  (explained in Recipe for Cholula Sauce ) ?   http://thehotpepper.com/topic/70657-cholula-copycat-reciperecollection/    Quote: You need to rehydrate the peppers after removing the stems...

Below is 1st attempt on using blended Habanero Mash ferment using a Airlock.   I've used 5% Brine solution.   It's now the 2nd day & no sign of CO2 bubbles.    ;)   Is it still early days ?  :rolleyes:      

  Thanks Walchit.   Any thoughts on when sauce has reached a safe pH level during fermentation ?

Attn all experienced Sauce Makers.   I've yet to source a pH Tester in the market to test my on-going fermentation.   Anyone care to advise when the sauces reach a safe level of pH 4.0 minimum &  below during fermentation ?   Is it after 4 weeks or longer (or shorter) when pH is within...

  Assuming I want to add just enough to act as a Preservative ?    To prevent Kahm Yeast from forming on the top after bottling.

Speaking of Vinegars, anyone care to advise how much vinegar to put in a 1Lt of sauce, after, the fermentation is complete ?   I want to add White Rice Vinegar to the finished product in order to preserve & add some flavour ( before bottling ).   :dance:  :dance:  :dance:

  ;)  ;)  ;)

Judging the pic, looks ok.     In my 1st batch, I put 1 Tbsp of Pure Himalayan Pink Salt for 2 cups of water   The brine turned slightly cloudy in the 1 week & released alot of CO2 in Week1/2.   Perhaps, for the new batch, you could blend the chillis with the brine, then ferment.  :rolleyes:

  I think the reason for the formation of Kahm Yeast was due to oxygen sipping in thro' the loose lid of the Jam Jar.   The main batch is fermenting quite nicely.      The juice & aroma of the ferment is amazing (after 2 weeks) , i'll let it run for another 2 weeks.      I'Il add some spices...

  Do I heat the sauce with the vinegar or without ? 

  Walchit - thanks as always.   ;)   What kind of a no are we looking at on the pH Tester ?

  So that's the Scientific name for 'Mould' ?!  :confused:   Harmless it might be, maybe on blue cheese it looks kinda' fine.....on my sauce it looks ominous !!   :!:   I don't want to see that when I bottle up the Sauce & put in on the Supermarket Shelves !!!    Did i put too little Vinegar or...

My mouth is salivating...wish i could taste 'em !!  :rolleyes: