Recent content by drimnarr

  I use the brine method. I usually only add a few tablespoons of vinegar to give it an extra twang, but I can try it without. Thank you for the suggestion!

  I just mentioned those ingredients because that's what I usually do, and they are added after the ferment, but it's a really strong flavor that overshadows the peppers.       When I first started fermenting and simply added salt and vinegar, my hot sauce tasted like a hot flavorless paste. It...

I've got a ferment of 18 months consisting of Brazilian Starfish peppers, and I need to know what ingredients I should use to maximize flavor without overpowering. I've got an award winning* recipe of garlic, lemon juice, and onion powder but it overpowers the peppers, and I feel this long...

  Awesome, okay, so the ingredients are:   - Roughly half a pound of Brazilian Starfish - 4-6 habenero peppers - 3-4 slices of lemon - 3-4 cloves of garlic - about half a yellow onion - 5% brine   It bubbles ferociously pretty quick, so I know the ferment is kicking off great. I'm trying to take...

10-4, I'll give it a few months on my next batch. Thanks!

  That's my next idea, let it sit for a long time to hopefully develop the flavors.     Mostly Brazilian starfish with a few habeneros thrown in.

  I used 28 grams of salt for 2 cups of water, which should be about 5% brine. I read as low as 2% and as high as 8%, so 5% seemed good. A few lemon slices were because of my own idea to add some unique lemony flavor, but could the acid from the lemons really neutralize the flavor completely in...

I just finished a three-week ferment, after my last three-week ferment, and both batches literally have no flavor. I can sort of taste something, but there's practically no flavor. It's a very spicy and tasteless paste that I end up with, and I'm trying to figure out what I'm doing wrong.   I...

  Cool, sounds like a plan, I'll probably do that.

  Well it was bubbling and keeping my airlock fully loaded, so I think the ferment was fine. I feel like it's an ingredient problem.

Fermented for a month with half a pound of Brazilian Starfish, 1 lemons-worth of lemon juice, and a clove of garlic, and after it was all done, I was left with hot liquid. Like, it taste hot, and that's it. Zero flavor at all. Are there any suggestions for tweaking my recipe to give it some kind...

    So I actually just added a bit of water and ran the whole thing through a food processor for several minutes. The consistency is actually just how I wanted it, smooth and creamy, PH at roughly 3.8.   Happy with the results!      

    Thanks for the tips!

Forgive me for what's probably a stupid question, but this is my first time doing this and I'm kinda winging it. I bought some Brazilian Starfish seeds last year and planted them, and they're literally taking over my house. The good thing is that I got a quarter pound of peppers.   I put them in...

  That's actually really good advice. I hadn't thought of that.