Got another batch of Starfish was thinking about another ferment but a fruity one what are some good fruits to do a ferment with ?
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What Fruits
- Thread starter Gargoyle91
- Start date
Just wondering if some are better to ferment then othersdragonsfire said:
Gargoyle91 said:
No matter the fruit you ferment with, its taste will change radically during fermentation. I've run ferments with all kinds of fruit, and these days I don't usually use any fruit at all during the ferment because once the ferment is done I can't really tell what fruit I put into it. The taste is changed that much. Once the ferment has run its course I will use fruit in the cookdown stage, because that is when you will be able to tell what fruit you're using in the final product. So nowadays my ferments are mostly peppers/onion/garlic/salt only, then I will add whatever fruits I'm inspired by AFTER the ferment has run its course and I'm ready to bottle. YMMV.
To late just started A mango ferment lol but makes sense what you are saying I'm waiting till the cook to add spices.
SmokenFire said:
No matter the fruit you ferment with, its taste will change radically during fermentation. I've run ferments with all kinds of fruit, and these days I don't usually use any fruit at all during the ferment because once the ferment is done I can't really tell what fruit I put into it. The taste is changed that much. Once the ferment has run its course I will use fruit in the cookdown stage, because that is when you will be able to tell what fruit you're using in the final product. So nowadays my ferments are mostly peppers/onion/garlic/salt only, then I will add whatever fruits I'm inspired by AFTER the ferment has run its course and I'm ready to bottle. YMMV.
Since you mentioned adding fruit AFTER ferment...How does that affect the overall quality of the "fermented sauce". Does it have an impact on the shelf life? Do you have to add more vinegar to the sauce due to fresh fruit added? Sorry for stealing this topic.
mtj said:
Adding fruit after the ferment does not negatively effect the overall quality of the fermented sauce. It adds to it.
It also does not have an impact on the shelf life of said hot sauce, provided your pH is acceptable.
You do not necessarily have to add more acid to a previously fermented mash that you then added fruit to after the original fermentation finished, but you would need to check pH levels prior to bottling such a sauce for sure.
hope that answers your questions and good luck!
My choice of words was bad, didn't mean actual quality, but more of a shelf life and "stability" of the sauce. But you answered to that question as well, so thanks!SmokenFire said:
Will try to make a ferment this year again, I just need to make sure not to add any brine to the sauce, as last year's was pretty salty and sour because of that.