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Member Since 08 Oct 2018
Offline Last Active Feb 18 2019 06:22 AM

Posts I've Made

In Topic: 1st Attempt Blended Fermentation using Air Lock ?

18 February 2019 - 06:26 AM

It's started to ferment quite nicely.

The Air Lock is working with the Hab Mash in the glass bottle.

In Topic: Brine made with salt & cane sugar ?

17 February 2019 - 09:42 PM

In the YouTube Recipe, anyone care to clarify the Brine Composition ?

Is it 2Tsp Salt / 2Tsp Sugar for 2 Cups of water ?

I double checked the Measuring Cup used ( 1:17 ), but dimensions are in a foreign language.

Cheers 🤔

In Topic: Fermentation Vs. Boiling Chillis ?

15 February 2019 - 11:06 PM

It's more of a paste or condiment.

Definitely italian, since the base is olive oil.

In Topic: Fermentation Vs. Boiling Chillis ?

14 February 2019 - 10:49 AM

All ingredients blends in quite nicely to create a smooth, delicious sauce.

Trick is not too use much of the liquid ( Oil/Vinegar), just enough to form a thick ,smooth sauce.

Blending in small batches creates smooth sauce, instead of lumpy.

The sauce is delicious for a short duration ie 1 or 2 months, after which the 'wow' factor goes away.

I frequent the restaurant every month. I'll try to take a pic.

In Topic: Fermentation Vs. Boiling Chillis ?

14 February 2019 - 01:19 AM

Reason for asking the qtn is I made a 'Olive Oil' based Italian Style Chilli Sauce.  


A local Italian restaurant owner, the sauce which he serves to clientele, disclosed the recipe to me.   


  1. Boil Chipotle Chillis (or Habs) in hot, salty water for 30 mins.   Allow to cool completely.
  2. Blend with garlic, vinegar, olive oil (3 Parts of Vinegar / 1 part Olive Oil), salt & black pepper.

The final product is a very nice tasting, smooth chilli paste that goes with Pies....etc..   :dance:

It tastes even better after 2-4 weeks when the chilli has blended in with the Olive Oil.


It's the bomb.  :onfire: