For me it’s all the El Yucatán sauces. Delicious and cheap. Especially love the Black Reserve. Doing a ferment now with smoked peppers to try to replicate it.
I use a Vitamix to do my sauces. By the time I blend it multiple times as I adjust taste and PH with salt, vinegar and sweetener I also find it’s essentially aerated.
Thanks all. So what I have so far has remained in refrigerator. I assume you are saying despite the PH being 3.5 there could still be nasty bugs that could present issues? My next batch I will cook I guess then as I do want to ship some for Christmas gifts. When I originally started fermenting...
I actually use erythritol or monk fruit sweetener in low quantity. So far I’ve had no bottle explosions or even burps. I do think my high speed blender may be heating it enough to kill further fermentation but more sure. I distribute these to friends and family so don’t want to make anyone sick...
New to fermenting and the forum so apologies for the newbie question. I have done several pepper ferments and processed to sauce so far. Ferments were chopped up peppers , brine of 1 1/4 t of sea salt per cup of water. I’m using airlock lids. I do have a nice PH tester so finished sauces have...
As the title says I am pretty new to fermenting. A couple of months ago a buddy gave me a huge bag of mixed habanero and bonnets. I remembered I had gotten airlock lids for Christmas and so it started. First couple of batches were great. Next thing I know I have 8 half gallons rolling at a time...