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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.


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#24 dragonsfire

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Posted 16 October 2018 - 02:57 PM

Half of them were green so wont be so red.


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#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 :)


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#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.

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#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!


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#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.

 


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#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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#37 The Flying Pepper

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Posted 17 April 2019 - 09:48 AM

Thanks for sharing the recipe. Have recently realised how much I enjoy Sriracha sauce. Wondering how it will change the situation if I'd use fresh chillies rather than dried as per your recipe. Is there any known substitution "roughly" for dried vs wet chillie?

 



#38 The Flying Pepper

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Posted 17 April 2019 - 09:51 AM

Also wondering if the wood chips were worth the effort? Been thinking of trying it out soon.

 


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#39 dragonsfire

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Posted 17 April 2019 - 10:54 AM

I would go by feel and see what you like, you could always hydrate them before use.

Havent tried it yet so cant say about the wood. I have another one with wood I might try today, 6 months old, nice when their nicely aged.


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