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fermenting Forgotten Mash

If it was foul, you'd know by now. I'm assuming you don't have much equipment so here's a quick and dirty idea.

You have now opened the jar so you gotta work quick

Pour in some white vinegar, look to double the volume i.e. if your mash is currently 10 oz, add 10oz of vinegar. Add 1/2 tsp of xanthan gum (that amount is based on the amounts I assumed a minute ago). Is xanthan needed? I guess not but the final product will be better. Whole foods sells xanthan in the baking isle.

Anyhow, at this point shake it up In the jar. Really, really hard. Strain it to get all those seeds out. Hopefully it's thick enough for you. If not, you didn't add enough xanthan. Don't sweat it, i bet it's tasty.

Refrigerate it.
 
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