Sizzle Lips
eXtreme
Hey guys and gals put together another simple ferment for a milder sauce.....I want to make something that does not involve super hots this time.....something like a Franks Red Hot or Louisiana type sauce.....same consistency and all.
This ferment will be a vinegar based sauce with only a few basic ingredients.....anyways here is the ferment which will go my usual 100+ days.
2lbs Crimson Red Hot
3 whole bulbs Garlic
That's it.
I used a packet of Cutting Edge Culture
Brine consists of 3tbsp Pickling Salt and 2 cups filtered water.
Everything on top of the heating pad where it is 73 degrees....I use the heating pad because it is a lot cooler in the basement where I keep my ferments.
Once all the initial fermentation is done...usually about 3-4 weeks I will remove from the pad and then they are placed on the floor in a closet where it is very cool to age the rest of my 100+days cycle.
This ferment will be a vinegar based sauce with only a few basic ingredients.....anyways here is the ferment which will go my usual 100+ days.
2lbs Crimson Red Hot
3 whole bulbs Garlic
That's it.
I used a packet of Cutting Edge Culture
Brine consists of 3tbsp Pickling Salt and 2 cups filtered water.
Everything on top of the heating pad where it is 73 degrees....I use the heating pad because it is a lot cooler in the basement where I keep my ferments.
Once all the initial fermentation is done...usually about 3-4 weeks I will remove from the pad and then they are placed on the floor in a closet where it is very cool to age the rest of my 100+days cycle.