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  1. hoibot

    fermenting GREEN ferment

    Had quite a few green Serrano peppers leftover from last year's harvest, and quite a few green Hungarian hots, plus a few random thin green hot peppers a friend gave me. Decided to do a 'verde' type ferment. Also have been wanting to try apples and honeydew as filler material. Left out carrot or...
  2. hoibot

    fermenting RED ferment

    finally got around to processing this one a week or so ago. definitely didn't turn out as red as I was planning on, but who cares.   the pH was fine when I checked it, 3.21, then I decided it was going to be too thick (based on previous ferments), so added the juice of 2 limes (kinda old limes)...
  3. hoibot

    fermenting Questions on my Habanero ferment

    looks tasty!    you can also just cover the pot to limit the evaporation while simmering.
  4. hoibot

    consistency thinning out sauce

    typically i end up with a pretty nice consistency in my fermented sauces and the pH has always been 3.4-ish. there have been a few instances where I'd like a thinner sauce, but don't want to necessarily impact the flavor by adding vinegar or lime juice.   and, since there is some wiggle room in...
  5. hoibot

    fermenting RED ferment

      thanks. i've always just fermented all of my sauce ingredients together and it actually works out quite well. i know other folks like to do just a pepper mash (maybe with one or two other ingredients), but the sweet potato/onion/plum give some nice sugars to get the lacto going.   will...
  6. hoibot

    fermenting RED ferment

    been slacking on making sauce recently, life and all that stuff ya know...   this used the majority of my red ripe stash of serranos and hugarian hots from the 2014 season (didn't really look hungarian, started very dark green and slowly turned red, but that's what the label said and they had a...
  7. hoibot

    fermenting 2014 Harvest Ferments

    those are big time! lookin' good!
  8. hoibot

    fermenting Continuing Down The Fermentation Trail

      +1!   those both look like winners to me! looking great. my last few ferments have used bell peppers of the requisite color to act as a filler, and I think they add nice flavor as well. keep it up! i need to get another sauce going...
  9. hoibot

    Jamaican Jerk Marinade - Round #2

    ya mon! one of my staples during the summer!
  10. hoibot

    fermenting I'm dumb, hottest ferment ever

    keeping an eye on this one! looks nice!
  11. hoibot

    First batch of sauce for this season.

    both look great!
  12. hoibot

    Comprehensive Scoville Scale chart

    that's really cool, thanks for sharing!
  13. hoibot

    fermenting Fermented Habanero Sauce

    i don't think it'll be that hot. i normally use .75 to 1 lb of habs for a sauce and it's pretty hot to most, but right in my wheel house. i think .5 lbs will be nice, just start there and see what happens. to SF's comment about the ginger, i've used it in a few ferments (the same amount you're...
  14. hoibot

    Some confusion about brine types

    in my opinion, the easiest way to do it is to treat it like you're making natural pickles. 5.0% brine for full sour (50g salt per liter of water) or 3.5% for half-sour (35g salt per liter of water), pre mixed salt with distilled water (you can probably use tap without issue) and just add that to...
  15. hoibot

    fermenting Tried and true fermented sauce recipes request pretty please :)

    i promise you fermenting peppers, garlic, onion, carrot and optional fruit/other veggies will not turn out bland. fermentation adds a nice flavor dimension that is hard to describe, and I don't really find it all that 'sour' tasting. i don't use lacto starters at all as there's normally plenty...
  16. hoibot

    fermenting Tried and true fermented sauce recipes request pretty please :)

    i'm certainly no expert, but here is a sauce I have made a few times and I'm a big fan of the caribbean/tropical yellow-orange sauces, those are the reason I started making hot sauce in the first place. beside the exact recipe, i have used these general ingredient ratios for all of the sauces...
  17. hoibot

    2 Hot Sauces

    lookin' good, thanks for sharing!
  18. hoibot

    condiment Judy's Carolina Reaper Hot Salsa

    that looks amazing! thanks!
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