Been reading everyone's posts and both hot sauce 101 stickies like crazy. I'm a homebrewer, so very familiar with sanitation, pH, and ferments (Lacto & Sacch). Finally got the nerve up to do my first ferments, after successfully making a 'fresh' sauce with blueberry/raspberry/scorpions.
Both are 3.6% brine solution (distilled H20 + Canning salts), with 1 T whey starter. I do record all ingredients in grams for repeatability and tweaking. Yes, that jars are blue/green tint.
Thank you THP! I'll let everyone know how it turns out.
Left: 15 Scotch Bonnets, 12 Peach Habanero, 1 yellow bell, 1 small vidalia, 3 cloves garlic, 1 inch ginger. Going to process with some grilled pineapple, lime juice, and white vinegar after 30 days.
Right: 9 CARDI Scorpions, 4 Peter Peppers, 8 7-Pot Bubblegum, 4 Fresno, 1 7-Pot Primo, 1 Red Bell, 1 Head Garlic, 1 medium vidalia onion. Going to process after 30-60 days with white vinegar, small amount of sugar, tomato paste, and splash of bourbon.
Both are 3.6% brine solution (distilled H20 + Canning salts), with 1 T whey starter. I do record all ingredients in grams for repeatability and tweaking. Yes, that jars are blue/green tint.
Thank you THP! I'll let everyone know how it turns out.
Left: 15 Scotch Bonnets, 12 Peach Habanero, 1 yellow bell, 1 small vidalia, 3 cloves garlic, 1 inch ginger. Going to process with some grilled pineapple, lime juice, and white vinegar after 30 days.
Right: 9 CARDI Scorpions, 4 Peter Peppers, 8 7-Pot Bubblegum, 4 Fresno, 1 7-Pot Primo, 1 Red Bell, 1 Head Garlic, 1 medium vidalia onion. Going to process after 30-60 days with white vinegar, small amount of sugar, tomato paste, and splash of bourbon.
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