Recent content by Sierra11b

My cousin sweared by it but I was skeptical like all other brands of sriracha that fall short in some way. Was buying some powders from sonoran spice and noticed they sold the sauce, and so I added it to the cart, too. It's not 100% the same but it's nearly a ringer... the consistency is a...

I decided to go a different route, having never fermented peppers by themselves and without fresh garlic, so I have no point of reference on what i'm smelling... So scrapped the kahms again, added some fresh garlic as the ferment is only two weeks old, bled off a bit of the brine for fresh and...

Well i'm convinced it's kahms but forgot to take pics! The white uniformity and homogenous powder like appearance was obvious. I removed all I could, added some extra brine I had saved but added just a bit more salt, then locked it back up with less head space. I think i'll let it go for...

What's the best way to stop the ferment? Just pop the top and add vinegar?

Thanks. I'll post another pic soon for opinion and reference sake. Already see a spidery like web/leg effect instead of fuzzy, but i'll give it a bit longer. I've noticed a lot of the kahms photos i've studied have that similar "leg like" texture. In fact you can sorta see this in the first...

Wanting an opinion on whether or this is mold or Kahms. Never had Kahms form in any of my ferments over the years, but this time I bought a jar without airlock and something is growing. My nearby airlock jars show no growth with the same 4% brine. The appearance does look a little powdery - and...

Dry meaning without added sugar... Like a "dry white wine" vs. say a dessert or wine derived from a grape with high brix.

No added sugar needed but all personal preference and based on the amount of black garlic added. I like my fermented sauces to be somewhat dry.

I did smoke the mash, ligutly for about an hour with apple, as i'm also smoking a brisket currently... makes for an all day event in the kitchen, but why start the smoker? Lol Live in Sacramento and during the summer we run 78F throughout the house for savings, so I let the brine go for 3...

Been some time since I posted here, but back at it again with a fermented Hab and Scotch bonnet sauce finished with a copious amount of black garlic. Been a decent side hustle for me the last decade or so, but this is a first with the addition of black garlic. Most all is sold, unfortunately...

About time to make another 25gallons as friends and family have been asking. While 95% of my peppers come from local farmers markets, I’ve always relied on super hot growers here for the real heat. if you’re a grower/seller please let me know by email Sierra11b at gmail

Oak staves. I layered them in the jars.

Oak staves. I layered them in the jars.

Says 9/7 on the ferment jars... AC went out and I live in Sacramento area. It was 85F in my house for that month and the jars were singing their own tune, otherwise I would have left it longer. Sauce build was last Saturday as a result.

Salt and pepper dude is the restaurateur friend.     The giant clever servers see above the door frame just before carrying food from the kitchen to the guests