-
If you have a question about commercial production or the hot sauce business, please post in Startup Help.
Just put up a third batch
- Thread starter mrbill
- Start date
i use them to jump start the fermentation, haven't really tried fermenting w/o them since my previous failures years ago. the next batch i do, i'm gonna do the salt per weight method and see how it compares. this batch is still rolling. just gave it a shake and a sniff at the air lock. has a nice fruit smell but not overly sweet.stringer said:
Seems risky. The manufacturers of prebiotics/probiotics have no regulatory commitment to prove that there are active cultures in their products. The only thing you are sure to add to your ferment are pharmaceutical excipients that compose the bulk of a tablet, such as croscaramellose sodium, polyvinyl pyrrollidone, slicon dioxide, and magnesium stearate. Excipients will not prevent growth of bad bacteria or yeast.
On the other hand, salt at the proper proportion will prevent growth of bad bugs.
Have you considered using powdered cultures like those used for kefir instead of unregulated nutraceuticals?
On the other hand, salt at the proper proportion will prevent growth of bad bugs.
Have you considered using powdered cultures like those used for kefir instead of unregulated nutraceuticals?
This site is written by a microbiologist. If you are into fermenting, it's worth a read. https://cultured.guru/blog/the-complete-guide-to-safely-using-salt-in-vegetable-fermentation#more-4413
slow heat, but not super hot. no fruit taste, just heat. but the potatoes had been marinating in a fire roasted salsa for 2 days, so that may have over powered the fruit taste. will get some breakfast tacos in the morning and use this instead of salsa to see how it does.
so, today i tried it on the blandest breakfast tacos i could think of...... potato/egg/cheese. there was some noticeable heat, not super hot, but it was there. however, there was no flavor, fruit or otherwise. it was simply the flavors of the taco with a very mild heat. needless to say, i'm disappointed. thinking i should have left more of the peach solids in the final bottling. i wound up with two bottles. just for giggles, i put some honey in one bottle last night. may test it on wings or just toss it, idk yet.
You'll have to experiment. To get more fruit flavour you have to make sure the fruit itself is ripe and tasty. Most supermarket fruit is picked unripe and artificially ripened leading to a blander fruit. Canned fruit tends to work better as it's picked and canned ripe. I also find that I have to add sugar to bring out the fruitiness when using fresh fruit.