Fermentation lover here

Halbrust

Halbrust

Greetings from Southern California,
I found this great site via my love of fermenting things.
I will be starting my first batch of fermented hot sauce after the holidays.
 
I've looked at the sticky regarding lacto fermenting peppers, and have looked at many recipes. I still have a few questions though.
 
I do not want to add vinegar, and assume that a 90+ day ferment with some added sugar will create a sauce that doesn't need the added acid. Is that correct?
 
I don't understand why the sauce is boiled after fermentation is complete. Is it just for sterilization?
 
I will be doing a few different sauces at the same tie to begin with.
Is there any reason to not do a sauce of yellow wax peppers and green grapes?
Are there any chiles that I should avoid combining?
 
Welcome Halbrust. Glad you found us!

I've got my first fermentation going. I started it about 4 weeks ago, and I plan to finish it up and bottle it around New Year's Day (about a 6-week ferment). Like you, I've got a few questions about how to finish it. I'm not sure whether to add any vinegar or not. And I'm wondering whether to add some sugar or honey. I do plan to put it in the blender, then boil it and use a water bath to bottle it. Anyone got any advice on what to do?

I've just read Rocketman's tutorial (thanks sicman). Looks like Rocketman doesn't add anything when it's time to finish it.
 
Halbrust said:
Greetings from Southern California,
I found this great site via my love of fermenting things.
I will be starting my first batch of fermented hot sauce after the holidays.
 
I've looked at the sticky regarding lacto fermenting peppers, and have looked at many recipes. I still have a few questions though.
 
I do not want to add vinegar, and assume that a 90+ day ferment with some added sugar will create a sauce that doesn't need the added acid. Is that correct?
 
I don't understand why the sauce is boiled after fermentation is complete. Is it just for sterilization?
 
I will be doing a few different sauces at the same tie to begin with.
Is there any reason to not do a sauce of yellow wax peppers and green grapes?
Are there any chiles that I should avoid combining?
Click to expand...
 
After fermentation you do not need to add additional acid if you do NOT cook it down.  Cooking it down will stop fermentation and allow you to control consistency, as well as flavor additions, etc.  Handily enough you are able to hot fill and hold your hot sauce bottles directly after, so that's an added bonus.  There is no reason not to do a sauce with grapes if that turns your crank.  I'd imagine the extra sugar from the grapes would kickstart the fermentation.  No chiles I can think of that should not be combined, but these days I don't dial up a buncha scorps when making most sauces as too much heat really isn't my thing.  Bottom line: It's all up to you.
 
Other notes:  If you don't cook your sauce after fermenting is done I would refrigerate it.  If you do cook always use sterile bottles and don't reuse caps.  Also make sure you always follow clean/sterile practices throughout to keep bad bugs from ruining your work.  Pay attention to pH!  Good common sense and experience canning and fermenting will be your guides.  Experiment and enjoy, and post pics when you can!
 
You must log in or register to reply here.
Back
Top