-
If you have a question about commercial production or the hot sauce business, please post in The Food Biz.
fermenting TheGreenChileMonster Ferments Some Sauce
- Thread starter Thegreenchilemonster
- Start date
Yeah, I'll use the mash, add garlic, onions, fruit, etc., then ferment it again with all of the added ingredients.tctenten said:
It came out fantastic. I cooked it down, til it was nice and thick. I got 6 woozies out of all of that. I only had to add two tablespoons of vinegar to hit 3.4 PH, due to all of the citrus.
It has a massive kick, with a fantastic fruit backbone.
It has a massive kick, with a fantastic fruit backbone.
Hey TGCM, these sauces sound fantastic and I saw the review video linked earlier. On the note of double fermenting or staggered fermenting I really like the idea and it sounds like all upside and no real downside. It sounds like you could ferment each pepper type in its own ferment and mix and match them together as "building blocks" in a recipe as needed. I have a couple questions:
Do you have to add kimchi starter when you do the 2nd ferment for the 30-60 day period or will it ferment anyway?
Do you find that a blended pepper mash is more workable or having many different single pepper mashes?
Do you find that addition of some form of sugar is necessary in the 2nd ferment?
For bottling, do you find that cooking the sauce radically changes the flavor?
Thanks in advance,
Glen
Do you have to add kimchi starter when you do the 2nd ferment for the 30-60 day period or will it ferment anyway?
Do you find that a blended pepper mash is more workable or having many different single pepper mashes?
Do you find that addition of some form of sugar is necessary in the 2nd ferment?
For bottling, do you find that cooking the sauce radically changes the flavor?
Thanks in advance,
Glen
Hi Glen, thanks for checking out my sauce log.Tomsawyer said:
I don't use a kimchi starter in my second ferment, due to all of the residual lacto that is still residing in the original mash.
For me, I just prefer a blended pepper mash with salt only, versus a brine. No particular reason, aside from not having to deal with any weights on the top to keep the mash down, plus never having to deal with any infections/nasties.
There usually is sugar in the ingredients I add to the second ferment, such as fruit. I do also sometimes add maple syrup, sugar, and other sweet things to compliment the flavor.
Thr flavor, and especially aroma can change a bit cooking the sauce, especially by kicking off some of the aroma of the sauce from any fruit or herbs added. It's worth it to me though, since I gift a good amount of sauce to friends and family.
I just prepped a secondary fermentation sauce. I used a 6 month old mash, plus added yellow mangos, garlic, strawberry pulp, a handful of blueberries, and 2 heads of garlic, and an onion.
I'll probably let this ferment for another week or so, before tasting, and adjusting to PH for bottling.
I'll probably let this ferment for another week or so, before tasting, and adjusting to PH for bottling.
Attachments
Yeah, for sure...except for all of those those pesky black Pube seed husks floating around in there. I'll use my fine mesh strainer to rid the sauce of most of that once it it is done fermenting againdragonsfire said:colour will at least be nice
It's going to be miiighty tasty!The Hot Pepper said:At least!He has no faith!
Yeah, the market by my house carries cashew aples frozen year round.cone9 said:
They sell just about any fruit you can think of, or have never heard of fresh as well. Rambutans, durians, dragon fruit, jack fruit, longans, etc. aren't even exotic there. They are available fresh year round, like apples and oranges are in a standard American grocery store. Last time I was there, I counted 9 different varieties of fresh pears they had for sale. I didn't even know there were that many pear varieties!
I run into stuff there all the time in the produce area that I have never even seen, or heard of. My wife is vietnamese, so she usually knows what some of the more rare exotic seasonal fruits and veggies they have there, but sometimes she has never seen them either.
I happen to live in an area that is a complete melting pot of people from all over world, so the international market has to cater their global diaspora of clientele.
If you have weather like that, then I can send you seeds for some fruit that I can't grow here. A buddy of mine brough me a bunch of pepper seeds, herbs seeds, and fruit seeds back from Peru earlier this year. I don't remember what fruit they are, but they are ones that are common in Peru. I'll check on what fruit seeds I've got when I get home from work today.cone9 said:
I sent some seeds your way during the Pubescens giveaway, no? Sorry if I don't have records of that, but I sent out a ridiculous amount of seeds.cone9 said:
If not, I'll get some seeds going your way anyway for some South American peppers and herbs that you should check out.