My fermented mash had reached a little past it's 30 day mark so it was time to sauce it today.
Made a little booboo in the process though.
Instead of calculating the amount of vinegar from the sauce volume once it had gone through my "food mill", I did it when all the seeds etc were still in the mash. So I have 1200mls of milled sauce with 1000mls of vinegar. It's a bit too sour.
I'd rather dilute by adding more volume in from either more roasted red bells peppers, and/or smoked prik chee fa which is a large milder chile here in Thailand. This sauce was meant to be milder than the pure Thai chile sauce I have been making.
I also had thought about juicing some carrots as well but first, before I REALLY mess things up, thought I should check in at THP.
One concern is that any added ingredients won't be fermented. So I would be interested in hearing about the procedure to do this. Also, when adding carrots, is the pulp included or is that an "according to taste" kind of thing?
Thanks for any help and suggestions.
Recipe so far is as follows:
Prik chee fa 846gms after smoking
Thai chilies 1.3 KG
4 Red Bell Peppers Burned skin removed 446 gms
Heads of Garlic 6
Everything after smoking = 2520 grams
Sea Salt 75gms
Cups of Water 3
Into food processor and then fermented for 36 days
Mash maintained a pH of 3.2 throughout the fermentation