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A Gallon of...

2Goats

2Goats

Here is our 3rd hotsauce ferment, it is currently in progress, it started on Oct 3rd. The seperation in the picture was more displaced until I brought it into the kitchen for its photo-op. This jug is topped with an airlock, the smells coming out are just mouth-watering, its gonna be tough not getting into this batch before its time, fortunately our ferments are stored in an area out of direct sight-line, out of direct walking path and in a closet where we arent subjected to temptation by smell.

 
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Theres some Red Habanero, onion, garlic, tomato, salt, and a starter.
I have another gallon in our closet but its in an opaque container (wish it was clear) but I can tell its doing its thing as the smell coming from it is oh so nice. Going to start another ferment in the next couple of days with some scorpions, it will be in a coupl big 'ole clear jugs.
 
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There is no going back after you have done a successful fermentation and taste the difference when you make a sauce.  The ingredients sound like they will make a wonderful blend of sour peppers and acidic tomatoes with garlic/onion.  The smell the ferments give off sweet nectar of the hot sauce gods.  Again so happy to see so many here at THP giving fermentation a go, it really is the best way to make a sauce.  Better ingredients, better hot sauce.  Looks great 2 Goats!
 
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Thanks Pepper Ridge Farm!

Yeah, after tasting our first, I have come to the conclusion fermenting is on " a whole nutha level". Kind of a parallel level. Im pretty excited about what the next batches will taste like after different lengths of maturity.
I used to do just one huge batch at the end of each harvest season, but it wasnt by fermentation. This season I have already made several gallons of sauce, ate or rather poured a couple gallons of sauce on our foods, shared with friends and still have several more gallons to make. We go through some sauce here!
This is a pic of some of the stuff we have at the moment.
The mango habanero was fermented, made about a gallon of that and we have a little less than half gallon left. You can see the red hab #2 in the gallon ferment. The rest of the sauces wernt fermented.


 
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Thanks ya'll!

The stopper and airlock fit into that 1 gallon jug nice, but was feeling paranoid I would walk into my closet and see it popped off with a mess, whelp ya know, duct tape and bailing wire can fix most anything!
 
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