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 of chilies and a couple mangos today (about $3) and am now here doing my research.
It seems from previous postings that adding the fruit to the ferment will leave the fruit's flavor profile, but none of the sweetness. That sounds interesting and makes sense. Maybe I will split these into two test batches and see how the fermented mango/chili compares to adding fresh at the end.
Which leads me to my first question.
What procedures are needed when adding fresh fruit at the end of the fermentation?
Being unfermented would this raise the pH?
Is there anything I need to change in my usual BWB methods?
I don't cook my Thai chili sauces due to separation of the chili oils during simmering.
Are there any additional spices or additives that people use with a fruit/chili sauce? There is no wrong answer as far as I'm concerned at this point as this is a test and I'll be considering all options.
For my original Thai chili sauce, I use garlic and shallots in the ferment and smoke them all as well. I'm wondering if those should not be used when fruit is added? It seems from an academic standpoint to possibly be a poor choice when trying to sweeten things, but like I said, I'm open to opinions and recipes!
TIA!
My goal is to add some sweetness without adding sugar via ripe mangos. I've picked up a kilo of chilies and a couple mangos today (about $3) and am now here doing my research.
It seems from previous postings that adding the fruit to the ferment will leave the fruit's flavor profile, but none of the sweetness. That sounds interesting and makes sense. Maybe I will split these into two test batches and see how the fermented mango/chili compares to adding fresh at the end.
Which leads me to my first question.
What procedures are needed when adding fresh fruit at the end of the fermentation?
Being unfermented would this raise the pH?
Is there anything I need to change in my usual BWB methods?
I don't cook my Thai chili sauces due to separation of the chili oils during simmering.
Are there any additional spices or additives that people use with a fruit/chili sauce? There is no wrong answer as far as I'm concerned at this point as this is a test and I'll be considering all options.
For my original Thai chili sauce, I use garlic and shallots in the ferment and smoke them all as well. I'm wondering if those should not be used when fruit is added? It seems from an academic standpoint to possibly be a poor choice when trying to sweeten things, but like I said, I'm open to opinions and recipes!
TIA!
The demand for Braggs and many other western made food items is low plus the cost of getting things here with outrageous import duties on some items make many western products stupid expensive, rare, or nonexistent. Gallon sizes of Braggs is probably one of those nonexistent ones as I've never seen it here. Like many people Thais will buy what's familiar or what's cheap. The pineapple vinegar I get is about $2 per 500mls so it's a higher quality, more expensive vinegar of the local varieties.
