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Sriracha Sauce


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#21 dragonsfire

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Posted 07 April 2017 - 09:15 AM

I haven't tried the new one, smells real good so thats a good sign, its worth the wait, dont have to do five months, but I would suggest at least three. the first one Im having a hard time to just drink it, tastes so good and works on most things



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#22 dragonsfire

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Posted 16 October 2018 - 02:01 PM

New Batch.

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Sriracha peppers 800gr

Garlic four large cloves

ACV natural 1/2 cup

Kefir whey 1/2cup

salt 1tbsp

sugar 1tbsp

water 900mls

 

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#23 The Hot Pepper

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Posted 16 October 2018 - 02:06 PM

The ACV (or something) made it too brown for sriracha, but sounds good.



#24 dragonsfire

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Posted 16 October 2018 - 02:57 PM

Half of them were green so wont be so red.



#25 The Hot Pepper

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Posted 16 October 2018 - 03:35 PM

Ah!



#26 dragonsfire

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Posted 25 October 2018 - 10:53 AM

Update..

Fermenting nicely, color a bit brighter now.

 

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#27 MikeUSMC

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Posted 25 October 2018 - 04:55 PM

Update..
Fermenting nicely, color a bit brighter now.

Nice! I can practically smell that from here, DF ;)
You ever had any mold issues with that much headspace?
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#28 dragonsfire

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Posted 25 October 2018 - 04:58 PM

not so far :)



#29 dragonsfire

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Posted 08 November 2018 - 08:03 PM

New Batch. a little different.

-------------------------------------

 

 

Jalapeno Peppers (no scale, no batteries) Partial Dry 

P18 Peppers Dry to partial dry.

Garlic four large cloves from Garden

Turmeric fresh med size root.

Coffee Vinegar natural 1/2 cup (ran out of ACV)

Kefir whey 1cup

salt 1tbsp

sugar 1tbsp

water 400mls

 

Blitzed peppers with vinegar/salt/sugar Garlic and Turmeric first and let sit, wanted to make sure vinegar deals with any potential bacteria while they were drying.

I blitzed three times, waiting 30min between.

Added the Whey and water to the consistence I wanted and let it sit :)

 

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Edited by dragonsfire, 08 November 2018 - 08:04 PM.


#30 dragonsfire

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Posted 08 November 2018 - 08:04 PM

Previous batch final, bottled it into a jug to age.

 

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#31 The Hot Pepper

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Posted 08 November 2018 - 08:21 PM

Looking good!



#32 MikeUSMC

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Posted 14 November 2018 - 06:45 AM

Turmeric fresh med size root

You didn't peel it? :think:
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#33 Walchit

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Posted 14 November 2018 - 07:18 AM

Why do you leave your calyx on the peppers?

Looks good though, one day I will start a ferment

#34 dragonsfire

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Posted 14 November 2018 - 12:17 PM

Lots of vitamins in the skin :)

As long as their clean, why not lol, adds flavor.

 



#35 dragonsfire

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Posted 14 November 2018 - 12:49 PM

Fermenting nicely :)

 

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#36 dragonsfire

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Posted 12 February 2019 - 12:05 PM

Added hickory wood after sterilization to see if it can add flavor.

 

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