Search results

I'm on my phone, so I didn't read the whole thing. Just wanted to pitch in and say that yeast is not very desirable at all in the mash. Also, all the bacteria you need is already in the vegetables unless you cook them first. Just give them about 2% salt by weight to live in and they will start...

Hehe, thanks! My significant other really likes them so she got herself a collection :p

Hey all!   I bought a juice centrifuge a few months ago. It's been in a cabinet since i bought it. Today was the glorious day where I realized what they are really for! Making hot sauce.   I go the regular ingredients. Habanero, onions, carrots, garlic, pickling salt. Beautiful!   Some of them...

Will xantham gum make the sauce more jam-like? My sauces has a quite thick consistency, but a more "natural" feel than for example ketchup. When i pour my sauce, it behaves more like a fresh smoothie (or a half melted strawberry daiquiri ;D) than any of that. I'm thinking about using xantham gum...

Haha, sneaky sneaky ;) 

I'd aim for quite a bit less air in the jar from the beginning. Lots of CO2 has to be produced to make that environment anaerobic! Looks really good otherwise :) Fingers crossed mate!

That's more like a finished sauce! Don't saute the ingredients, that will kill all the bacteria. From the ingredients it looks like you're going wild, which means that you rely on the bacteria already present in the ingredients. Skip the oil until post-processing. The sugar is not really needed...

Salt and water solution will be a bit better than just putting in salt directly. Even if you stir, the salt might not dissolve uniformly and you will have pockets with high salt content that the lacto doesn't like, and pockets with low salt content that other nasties will enjoy.   Good luck!

As long as there is enough sugars, the stuff will ferment until low enough ph (under 4, i can never remember the exact number). After 30 days in room temperature, it should've reached that. RM said it best! Pics or it didn't happen ;) have fun!

Oh, i thought you said you always used starters ;) my bad!

Looking lovely! RM, I just wish you'd go natural on one :) The batch doesn't have to be big! /Philip

That sounds experimental enough, ferment that! put it in a jar with 2% kosher salt and wait 25 days :D fermenting is the shit!

That's pretty much exactly like my second sauce i made, except that i fermented mine instead of using vinegar :) It's super awesome on pizza and pork in general! /Philip

Holy hell, i just ate a cheeseburger with my hot sauce and then poked my nose! I might as well have poked my nose with a soldering iron!

Thanks a lot stickman! Yeah, I've been reading up like crazy on fermenting. If all goes like plan I'll be getting the next batch or the batch after that tested for safety to get all the permits to start selling ^^ I think i will start making it a bit more runny tho, closer to tabasco. Just to...

Sauerkraut producers use the same type of bacteria, and they usually go between 15-18C (60-65-ish F). They aren't very picky with temperature and can run as low as 10C (50F), but as RM says, it's optimal temperature is between 28-30C. As long as you don't get any oxygen in the container, you...

Yeah, that's a pretty good thing to have :) check milwaukee instruments on ebay, if i recall correctly. You won't need anything more precise than that for home use ;) Bell peppers, onions, and chiles have lots of sugars in them, so if the bubbling has slowed down/stopped, it should be at about...

From http://www.fsis.usda.gov/factsheets/Clostridium_botulinum/index.asp How is the Toxin Produced in Food? C. botulinum spores are often found on the surfaces of fruits and vegetables and in seafood. The organism grows best under low-oxygen conditions and produces spores and toxins. The toxin...

Looks great! Just make sure that you have an airtight container so you get an anaerobic (no oxygen) environment as soon as possible. Just "burp" it from time to time to release excess pressure. You should get some bubbling action going after a few days :) Oh, we want pics of the action ;D /Philip

Haha! It was hella expensive, but totally worth it ;) I believe it is called a brain fart. Thanks for the kind words everyone! And yes, it is as delicious as it looks. /Philip