Heya!
This is my third attempt at a fermented hot sauce. The first two were really great and I've learned a lot from making them!
I made a thread about my first one but I didn't think of taking any photos of the finished product, but it was amazing. For my second ferment, i used quite a bit of pineapple in the mix which made the ferment start really quickly because of all the sugar.
I got a book on the subject of fermenting vegetables from my girlfriend and since then I've done a few batches of sauerkraut and fermented carrots and tomatoes, which all turned out amazing. Since doing hot sauce is pretty much the same thing (fermenting vegetables), I've decided to not use any starter at all in this one. 2% salt in the 2kg mix should give the lacto bacteria some nice ground to start on. I used a 2l (about 4 quarts) jug with 40g of salt (diluted in water and mixed in at the end), 300g of habanero, 500g of red chiles, 3 heads of garlic (huge), 2 onions and a bunch of carrots to fill everything up. The taste is incredibly good, so now I'm just waiting for things to start.
You can imagine the jug oriented the correct way ;P After 2 days the pressure has started to build up. I "burp" the jug now and then to get the excess pressure out. There is a gap of about 2 inches of air in the jug to give me some space for expansion, which I am expecting in a few days. I don't open it completely, just enough to release pressure.
I am very aware of the common use of a starter, but since fermenting lots of other veggies at the same salt halt, I decided to go wild here and hope for the best! Wish me luck
I will keep taking pics of the progress.
Have fun!
/Philip
This is my third attempt at a fermented hot sauce. The first two were really great and I've learned a lot from making them!
I made a thread about my first one but I didn't think of taking any photos of the finished product, but it was amazing. For my second ferment, i used quite a bit of pineapple in the mix which made the ferment start really quickly because of all the sugar.
I got a book on the subject of fermenting vegetables from my girlfriend and since then I've done a few batches of sauerkraut and fermented carrots and tomatoes, which all turned out amazing. Since doing hot sauce is pretty much the same thing (fermenting vegetables), I've decided to not use any starter at all in this one. 2% salt in the 2kg mix should give the lacto bacteria some nice ground to start on. I used a 2l (about 4 quarts) jug with 40g of salt (diluted in water and mixed in at the end), 300g of habanero, 500g of red chiles, 3 heads of garlic (huge), 2 onions and a bunch of carrots to fill everything up. The taste is incredibly good, so now I'm just waiting for things to start.
You can imagine the jug oriented the correct way ;P After 2 days the pressure has started to build up. I "burp" the jug now and then to get the excess pressure out. There is a gap of about 2 inches of air in the jug to give me some space for expansion, which I am expecting in a few days. I don't open it completely, just enough to release pressure.
I am very aware of the common use of a starter, but since fermenting lots of other veggies at the same salt halt, I decided to go wild here and hope for the best! Wish me luck
I will keep taking pics of the progress.
Have fun!
/Philip
