preservation Ph of non vinegar sauce is 3.5, kinda blows me away

MikeUSMC

• Sep 17, 2017

• #2

If the pH is 3.5, you don't need the vinegar, unless you want to add it for flavor/consistency. If you're bottling your sauces up though, I HIGHLY recommend cooking it to kill all the LB. If you don't, it'll keep to fermenting (releasing more CO2) and continue to build up pressure, and you'll wind up with a bunch of little time bombs hanging around, waiting to explode

 

Upvote 0 Downvote

J

jturkish

• Sep 17, 2017

• #3

I open the jars frequent enough I don't have to worry about bottle bombs. You're right though, if I'm going to gift out it's good to make sure fermentation doesn't continue

 

Upvote 0 Downvote

Crispee-FL

• Sep 17, 2017

• #4

Came across this today you may find interesting https://www.bonappetit.com/story/best-hot-sauce-burn
That seem to be marketing it as a "probiotic" sauce. To be kept refrigerated

 

Upvote 0 Downvote

J

jturkish

• Sep 17, 2017

• #5

That's cool. That's how I've been making sauces all along, just recently starting to add vinegar to bring the pH down, but it's already down hahahaha

Only small thing I do different is I have garlic in the fermenter. And I sometimes use the leftover brine to marinate chicken or jerky

 

Upvote 0 Downvote

S

ShowMeDaSauce

• Sep 18, 2017

• #6

IIRC Lacto B starts slowing down around 3.4ish pH and is almost completely out of steam by 3.0
 

The viability of lactobacilli decrease significantly after incubation at pH 3.0
 

Click to expand...

 
On a side note. My homemade kimchi and kraut is PUCKER sour after a month. I use Mason Jars with the white plastic lids for storage once it gets to a month old. Never had one pop yet even with hot sauce ferments.
 

 

Upvote 0 Downvote

hot stuff

• Sep 19, 2017

• #7

If it is down to 3.5 it doesn't have too much further to ferment. I wouldn't worry to much about boiling it.

 

Upvote 0 Downvote