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I've been posting about mold issues here from time to time and have still been battling it. I'm fermenting from mash and whether I cleaned jars with dilute bleach or StarSan or used airlocks or not, increased salt percentage, I still got %$#$%E% mold! I live where temps are always 90° everyday...

I began on April 12 a new batch of sauce fermenting thai chilies, prik chee fa, 80 dry ghosts, onion, shallot and garlic.   To prep for this I:   1. Briefly rinse the ghosts (which are dry) then put them in a bowl and add boiling water to soften them.  I then go do my other steps listed below...

People think of Thailand, where I live, as a place of spicy food which is true.  But here they only use a few varieties as they are hard to grow because of insects and heat.  100+ today A friend sent me this pic from a grocery in Chiang Mai.  That's $82.36 per kilo!  No I'm not buying any lol...

I have a real basic question on what to do when one's airlock/bubbler is overflowed into from the ferment. I got real nice fermentation going on overnight and I'm using bubblers/airlocks for the first time.     5 of the 6 bubblers were overflowed into and so I'm wondering what is the procedure...

I have been wondering about the mash vs chopped veg choice especially after 2 large ferment bottles developed some mold on top just recently.     Once smoked and blended to a mash, I add x amount of water with 4% salt of the total veg weight and stir it up and cap it with lock top jars with no...

Just back from freezin' my butt in the US for a month and glad to be back in BKK with high temps and VERY high pollution! It's like freakin' Beijing here.   :mad:   While in the US I was excited to get lots of dried ghost chilies as well as bubblers and dried Mexican chilies (chipotle etc) that...

My fermented thai chili with mango sauce is bottled now and I have some questions.  Tastings showed the sweetness coming thru some, but should be more distinct in my opinion.    Problems have showed up with an obvious visual deficiencies of this batch with major separation of the sauce.  Shake...

I want to add mango to my Thai chili sauce as an experiment as others here have mentioned and used fruits and mangos being cheap and plentiful here, it seems like a natural choice for a test batch.     My goal is to add some sweetness without adding sugar via ripe mangos.  I've picked up a kilo...

Posting more to be informative and get comments on simmering and other's results with simmering of a sauce.     Yesterday started the milling of 6KG of chilies that have been in a salt ferment for 30 days.     Basic recipe proportions and ingredients are: (using a previous batch as an example)...

Just in case, I thought I'd remind those w/pH meters to recalibrate them now and then.  Just before hitting the food mill, I take a reading to see where I'm at after a 30 day ferment.  Today's reading had me saying wtf?  4.5???   My meter came with 2 powders, one to make a 4 pH solution and the...

I'm ready to ditch cooking as part of my bottling process after my 2nd attempt being less than satisfactory.  I'm thinking that keeping the sauce refrigerated is the best way to go.  Just make a raw sauce and keep it refrigerated from manufacture to sale.   My first attempt of course I scorched...

I've seen a few "IIRC" posts about the tabasco manufacturing process so I googled a few videos and this one covers all the bases.  Found this very informative especially because I am ditching cooking methods for my sauces.     Basically Tabasco is an open air ferment with some parchment paper...

I just received a new batch of bottles from a new-to-me supplier and included with them are plastic inserts that go in before the metal lid is screwed on.     I'm wondering if these are a good thing to use in my bottling process?   My process is:   1. Strain Mash after 30+ days of fermentation...

I have a big ol' bowl of already milled jalapeño mash (3800 mls to be exact!) waiting to be bottled as I am REALLY obsessing over the vinegar to milled mash ratio. I guess milled mash could also be referred to as sauce since it already has that smooth consistency.   Normally I just use a recipe...

I just substituted your typical brand like Crystal with my Thai chili sauce and then followed a recipe online adding butter, onion, and Worcestershire sauce.  Wife's comment was it wasn't sour enough so perhaps adding more vinegar next time will help.   Heat level was easily tolerable...at least...

I didn't cook this but here is a central region type of dinner here.  Notice the small bowl at bottom right with a brown sauce in it.  That is mostly shrimp paste.  The small chilies are prik kee nu which go in there depending on your tastes.  They're hotter than the regular thai chilies...

My fermented mash had reached a little past it's 30 day mark so it was time to sauce it today.     Made a little booboo in the process though.   Instead of calculating the amount of vinegar from the sauce volume once it had gone through my "food mill", I did it when all the seeds etc were still...

In my attempt to get all sterile and standardized in my bottling process, I heated my vinegared sauce as a last step before bottling.   It had fermented a month with only salt and water added.  Welllllllll I overcooked it big time.  Too high a temp I imagine.   Bottom is burned and black flecks...

I have a batch of red bell peppers growing fairly well except for one which has started looking like this.   Upon VERY close inspection with reading glasses I could see these very tiny bugs plus they seem to have formed some kind of web.   http://www.upl.co/uploads/emanmb/192691day1.jpg    ...

I really love this recipe and so do most folks I know who have tried it so I want to try to bottle something like it.     I'm wondering what procedures aside from the recipe as shown are needed to bottle a sauce with some shelf life to it.  Below is the recipe.   My guess here is that I should...