fermenting Bulk ferment for several sauces

[Drunken Bee]

I have a lot of chocolate rocoto pods at the moment and a big fermenting crock. My plan is to ferment the rocotos in a brine with a little garlic and then once the ferment is progressing use the fermented rocotos in a few different sauce experiments.

Is this workable do people think? I’ve only ever made cooked hot sauces with vinegar rather than fermenting so don’t want to put all my rocoto eggs in one basket but I do need to process them all!

 

[Downriver]

...I have a lot of chocolate rocoto pods

Nice problem to have, .

There's no reason this approach won't work. Just follow proper fermentation rules and, after you've added the things to the fermented peppers when making your sauce(s), check the pH. Easy-peasy.

Best of luck with it!

 

[salsalady]

Couple questions to consider-

Do you want to keep the fermentation active? If so, the sauce would need to be refrigerated, oxygen-free, and kept in a slow, but active fermentation.

Cooking, processing, and freezing will stop the fermentation process but you will have the fermented flavor. If you want to use the large batch for several smaller sauce batches, consider running the ferment thru a food processor and then freeze in quart or gallon freezer bags. These bags can freeze flat, saving room in the freezer, and you can take out a bag or 2 to make a sauce when the inspiration hits.

Another option is to- run thru the food processor, and then process in canning jars using a pressure cooker or a BWB, depending on the acidity. These can be shelf stable, and again, use when you want.

Also, note that while the large crock is fermenting, it should be in an oxygen-free environment. You cant open the lid, scoop some out, let it keep fermenting at room temp. If you do open the crock, take out what you need and refrigerate or process the rest. After it is opened, the rocotos should be considered like any other fresh veg that will spoil soon. In a day or 2 on the counter, maybe a week or so in the refer.

Good Luck and Have Fun!
salsalady

 

[salsalady]

PS- Food Processor is a Ninja, BlendTec or Quisinart type machine. It blenders the snot out of the ingredients making them as smooth as you want, then they can be frozen or canned or used in a sauce right away.

 

[Drunken Bee]

If you want to use the large batch for several smaller sauce batches, consider running the ferment thru a food processor and then freeze in quart or gallon freezer bags. These bags can freeze flat, saving room in the freezer, and you can take out a bag or 2 to make a sauce when the inspiration hits.

Thanks for the thoughts. this is a great idea - in terms of running it through the processor to freeze down in batches would you suggest blending the fermented rocotos dry or including some of the brine?

 

[The Hot Pepper]

Create a basic hot sauce as a base and process it in jars and/or bottles. This base should taste good as a standalone sauce but will also serve as the base for all your other creations, so maybe one day you want a fiery blueberry hot sauce, but the next day you want a roasted garlic hot sauce. All you have to do is open a jar or two and get cooking again! The ones in bottles are your everyday sauce.

 

[The Hot Pepper]

The above plan stands if you ferment or not.

 

[salsalady]

Thanks for the thoughts. this is a great idea - in terms of running it through the processor to freeze down in batches would you suggest blending the fermented rocotos dry or including some of the brine?

Maybe not include all the brine, it us up to you how thick you want it.

I would drain but reserve the brine. Add some back into the blender so you are not trying to blender wallpaper paste consistency.

A couple thoughts are-
Blender it nice and thick to reduce space in the freezer. When used, it will need liquids, probably something acidic,
Or add more brine. What will that do to the salinity? The product will be looser, and when you add more vinegar or juice later, will it be too thin?

Dont worry, its not to complicated. Go with your gut instinct.
SL

 

[SatanicFlatIron]

Also, note that while the large crock is fermenting, it should be in an oxygen-free environment. You cant open the lid, scoop some out, let it keep fermenting at room temp. If you do open the crock, take out what you need and refrigerate or process the rest. After it is opened, the rocotos should be considered like any other fresh veg that will spoil soon. In a day or 2 on the counter, maybe a week or so in the refer.

I always lacto-ferment in an aerobic environment (open jars, submerged vegetables). In some Asian styles the jars can be opened to take out some products. This is to say that, although your recommendations are the right ones to follow, and I probably have to change methods, anaerobic or partial anaerobic lactic fermentation in an aerobic environment is possible. This method is faster, not suitable for fermentations longer than a couple of weeks, requires more maintenance on Kahm yeasts, and can trigger alcoholic fermentation. Thank you for saying it can't be done, as this night I was able to reflect on the pros and cons.

 

[Downriver]

...anaerobic or partial anaerobic lactic fermentation in an aerobic environment is possible.

Absolutely agree. Open crock fermentation has been going on for hundreds (probably thousands) of years, way before refrigeration. It is a very hands-on process, and can be a pita, but certainly can be done. That's why I said follow proper open-crock fermentation rules. I don't do it personally, because I don't have the time to babysit it, and I'm forgetful.

 

[Drunken Bee]

It’s set! As ever, once in the jar with weights on everything looks far less than there really is wine bottle for scale of the crock