Ready to make a batch but not sure about the boil , If I remove the brine I'll only have peppers nothing to boil if I leave the brine it may be to runny and salty . What do you guys recommend leave just enough brine to boil or remove brine and add water ? Or do I boil it in the brine and strain it before the blender ?
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cooking Boiling a Ferment ?
- Thread starter Gargoyle91
- Start date
When i do mine its probably gunna be a mix of...some of the brine, water and minimal vinegar. Mix it off to the side and taste if first before adding it to the peppers.
You can also get 80%+ lactic acid at brew shops to lower pH and maintain the same flavor profile without vinegar. Its cheap and you dont need much.
You can also get 80%+ lactic acid at brew shops to lower pH and maintain the same flavor profile without vinegar. Its cheap and you dont need much.
Vinegar i add is just for taste and pH adjustment. Its not really needed if the ferment is low enough but you need some kinda liquid to make the sauce. Using the brine can end up being a salt lick. So you need another acid source if you plan to add plain water. TPC Scorpion sauce for example is pretty salty but its so freaking hot you dont use much....Who cares how much it has unless you use a ton of it.
If you dont want any vinegar flavor and less sodium just get the lactic acid at a brew shop. A small bottle of 80%+ is under $5. Blend and pasteurize with however much water you need. After its cooled in the fridge a couple days adjust pH to your liking. Take it very slow. That stuff is potent. Add a very small amount at a time.
If you dont want any vinegar flavor and less sodium just get the lactic acid at a brew shop. A small bottle of 80%+ is under $5. Blend and pasteurize with however much water you need. After its cooled in the fridge a couple days adjust pH to your liking. Take it very slow. That stuff is potent. Add a very small amount at a time.