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fermenting Have I been fermenting peppers incorrectl?

J

jturkish

Just read the sticky post and I wonder if I should change my process. Been making hot sauce the following way for years now and haven't had an issue, curious if I can get a better sauce by following the posted process

I use an ejen container with the vacuum lid. I de-stem peppers, chop in half and toss them in with garlic. I add water until they're submerged then I'll add 3-3.5% weight of pickling salt. I use the pickle it calculator to calculate how much to use

I only ferment for a week, blend it up with some of the brine solution then stick it in the fridge
 
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Nothing wrong with what you're doing, but if you have never let a ferment go for a month or more, I'd suggest making two batches with the same ingredients.  Do one batch and let it go for 1-2 months before finishing.  When you're a week out from finishing that batch, make a 2nd batch with the same ratio and ingredients.  Finish them both at the same time.  Try them both.  You will either love or hate what the extra time does to it, but this is the only way to know.  Much like wines, the lack of bubbles in an airlock is not an indication that fermentation has completely stopped.  Stopping only a week in is probably leaving you with 40% or more of your available sugars unconsumed.
 
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I tried fermented sauces a couple times and hated the results.  I fermented the ingredients anywhere from 1 month to 4.  Then on a whim I did a light ferment, like kimchi, for just a week and love the results.  There is no right or wrong, only what you like.
 
There is safe and unsafe though.  I personally cook my sauce to kill any baddies. If you are just eating the sauce yourself then do what you are comfortable with.  But if you are giving it away to friends make sure to watch the pH
 
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