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fermenting Crimson Red Ferment

Sizzle Lips

Extreme Member
Hey guys and gals put together another simple ferment for a milder sauce.....I want to make something that does not involve super hots this time.....something like a Franks Red Hot or Louisiana type sauce.....same consistency and all.
This ferment will be a vinegar based sauce with only a few basic ingredients.....anyways here is the ferment which will go my usual 100+ days.
 
2lbs Crimson Red Hot
3 whole bulbs Garlic
That's it.
I used a packet of Cutting Edge Culture
Brine consists of 3tbsp Pickling Salt and 2 cups filtered water.
 
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Everything on top of the heating pad where it is 73 degrees....I use the heating pad because it is a lot cooler in the basement where I keep my ferments.
Once all the initial fermentation is done...usually about 3-4 weeks I will remove from the pad and then they are placed on the floor in a closet where it is very cool to age the rest of my 100+days cycle.
 
oldsalty said:
Way to kill it Sl that's going to be one tasty sauce I see chicken wings in its future :) Keep us posted want to see that one when it's done!!!!!

CHEERS
Great minds think alike......that is exactly what I was making this sauce for.......Chicken Wings
Will be back in 100 days with the results.
 
Bayoubulldog said:
Pardon a rookie question, but what exactly is the culture's purpose? Just to aid in the fermentation?

That looks like a good simple recipe!
Yes pretty much to just give the mix a kick start and speeds up the fermentation process....and it does it real quickly....I just got sick and tired of harvesting whey from yogurt for a starter.
 
Sizzle Lips said:
Yes pretty much to just give the mix a kick start and speeds up the fermentation process....and it does it real quickly....I just got sick and tired of harvesting whey from yogurt for a starter.
Preach my Brother!!! I use Probiotic capsules myself very clean ferments and super easy no fuss no muss!! :)
 
austin87 said:
Nice. Looking forward to the 100 day update. I see myself doing something similar with cayennes and ripe jalapeños at the end of the summer.
Oh the waiting is the hardest part.. :lol: :lol:
 
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