cooking Boiling a Ferment ?

[Gargoyle91]

Ready to make a batch but not sure about the boil , If I remove the brine I'll only have peppers nothing to boil if I leave the brine it may be to runny and salty . What do you guys recommend leave just enough brine to boil or remove brine and add water ? Or do I boil it in the brine and strain it before the blender ?

 

[ShowMeDaSauce]

When i do mine its probably gunna be a mix of...some of the brine, water and minimal vinegar. Mix it off to the side and taste if first before adding it to the peppers.
 
You can also get 80%+ lactic acid at brew shops to lower pH and maintain the same flavor profile without vinegar. Its cheap and you dont need much.

 

[Pharthan]

I usually add the vinegar content I want in the end, with a little extra water, and boil that. So there might be some of the brine left to possibly all of it left. I adjust water and vinegar to taste & pH.

 

[sirex]

Drain the ferment. Add brine to desired consistency. Pasteurize. Call it a day. Most simple

At some point in there you can add vinegar as well as brine if that's what you fancy then pasteurize.

 

[ShowMeDaSauce]

Vinegar i add is just for taste and pH adjustment. Its not really needed if the ferment is low enough but you need some kinda liquid to make the sauce. Using the brine can end up being a salt lick. So you need another acid source if you plan to add plain water. TPC Scorpion sauce for example is pretty salty but its so freaking hot you dont use much....Who cares how much it has unless you use a ton of it.
 
If you dont want any vinegar flavor and less sodium just get the lactic acid at a brew shop. A small bottle of 80%+ is under $5. Blend and pasteurize with however much water you need. After its cooled in the fridge a couple days adjust pH to your liking. Take it very slow. That stuff is potent. Add a very small amount at a time.