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emanphoto

Member Since 06 Dec 2017
Offline Last Active Apr 23 2019 01:18 AM

Posts I've Made

In Topic: Chiang Mai Habeneros

21 April 2019 - 10:55 AM

Shipping plus customs.  I think someone must be growing them here but insects are a major problem in my limited experience trying to grow chilies.  So perhaps the have limited yields.  We don't get much variety in chilies here except what is imported or what is brought in.  

Coming into Thailand I brought probably an lb of dried ancho and chipotle.  There's no declaration form or need to stop at customs.  Shipping on the other hand gets the customs people involved for some reason.


In Topic: wanting to make first sauce

21 April 2019 - 05:36 AM

This is the recipe that got me started making fermented sauces. 

https://honest-food....t-sauce-recipe/

After I got started I eventually found this site. :)   Can use any pepper, and add other ingredients to suit you.  Just use proportions for the quantities you have.  

 


In Topic: Dumb Question - Vinegar in Homemade Hot Sauce Recipes

21 April 2019 - 05:25 AM

As a rule of thumb, I add only 20% vinegar to my ferment recipes after milling them.  The pH is already 3.8-3.4 so I'm already safe, but the vinegar does 2 things.  1. It dilutes the heat.  2. it adds some extra tang as previously mentioned.  

Additional benefits are it extends the sauce into a greater quantity, and if a sauce is too thick it thins it out a bit.

Recent comment on my recipes is that they are not vinegary tasting.  


In Topic: Mold Again Using Dry Ghosts -> Long Post

21 April 2019 - 05:06 AM

I wanted to add that this is my 2nd batch of thai/ghost recipe.  The first batch was fermented without airlocks and they all got mold.  My guess back then was that the lack of airlocks even tho mold hadn't been a problem before without airlocks.  Now that it has happened again with the only common denominator being the dry ghost chilies, I highly suspect them to be the culprit.

 


In Topic: Fermenting Peppers 101

15 April 2019 - 01:11 AM

Agreed.  30 days is all I can wait.  Not that I'm impatient but people want it.  :) 

Further to this, as I understand it, once vinegar is added fermentation stops.  If not or if you don't use vinegar, some cooking of the sauce should kill off the good fermenting bacteria.  

 

Lots of fermenters process at 30 days. Even 2 weeks once the main bubbling is over.

Waiting longer just increases depths of flavors etc but no harm in a short ferment at all.