Hi, all. First post on THP Forums & first pretty successful fermented hot sauce run. Love this site and thanks to everyone already for all the tips and guides.
Fermented, Sriracha-style sauce.
I tried my hand at some homemade Sriracha-style sauce, inspired by some online recipes, especially the one from Reclaiming Provincial (http://www.reclaimingprovincial.com/2012/09/30/homemade-sriracha/).
Turned out pretty good for a first go around. Pics & process below, though the red color blew out the saturation on my camera!
~4 lbs. red ripe peppers (Jalapenos, Serrano, Thai, misc...)
1/2 lb. garlic
8 tbsp. brown sugar
Pickling salt
Kraut juice
1 cup Coconut vinegar
Reds.
Sourcing ripe red hot chiles is apparently hard in South Bay Area (San Jose), but I ended up snagging some from local farmer's markets. Mostly red jalapenos & serranos and then a smattering of "miscellaneous" hot ones.
I grilled a handful of 'em and processed 'em down into a mash per the excellent guide posted here.
Oh, God, the smell.
This is my 3rd attempt at fermenting pepper mash. My wife got me a Chinese picklin' pot with a lid & built-in vapor lock that costs waaaaaay less than those German pottery ones ($20-30 vs. $100). Seems to work well if I don't overfill it w/ mash... if I do it's a mash volcano.
The first two ferments a while back, didn't kill me, but stunk to high-heaven after the 5th day or so. I tried leaving it through to about 6 weeks, but that just made my wife angry, not the mash any less smelly. Any tips on why this might be happening, love to know.
This one, I chickened out and cut it short (~4-5 days), but it got started really quickly since I bootstrapped it with some kraut juice I happened to have bought on the farmer's market.
Liquidy fire.
After the ferment, I added the vinegar, simmered it down for a while, blended it and strained out seeds. It tastes like garlic burning! Got a good consistency on it w/o needing to add any Xanthan or anything.
Tasty.
Fermented, Sriracha-style sauce.
I tried my hand at some homemade Sriracha-style sauce, inspired by some online recipes, especially the one from Reclaiming Provincial (http://www.reclaimingprovincial.com/2012/09/30/homemade-sriracha/).
Turned out pretty good for a first go around. Pics & process below, though the red color blew out the saturation on my camera!
~4 lbs. red ripe peppers (Jalapenos, Serrano, Thai, misc...)
1/2 lb. garlic
8 tbsp. brown sugar
Pickling salt
Kraut juice
1 cup Coconut vinegar
Reds.
Sourcing ripe red hot chiles is apparently hard in South Bay Area (San Jose), but I ended up snagging some from local farmer's markets. Mostly red jalapenos & serranos and then a smattering of "miscellaneous" hot ones.
![sriracha1.jpg](/proxy.php?image=https%3A%2F%2Flh4.googleusercontent.com%2F-YjChAq-fnkI%2FUk37cztbM0I%2FAAAAAAAAP64%2FItmwFz2v2e4%2Fh200%2Fsriracha1.jpg&hash=9ed7a9d85cca3c098e45b12a8f2a9125)
![sriracha0.jpg](/proxy.php?image=https%3A%2F%2Flh6.googleusercontent.com%2F-J42CkY4bR9A%2FUk37cwABBbI%2FAAAAAAAAP6Y%2FUJldb_0mnOA%2Fh200%2Fsriracha0.jpg&hash=a03fedec5221e0781c4d1100b8ba0b37)
I grilled a handful of 'em and processed 'em down into a mash per the excellent guide posted here.
![sriracha2.jpg](/proxy.php?image=https%3A%2F%2Flh4.googleusercontent.com%2F-pzo4YPo-sdM%2FUk37douElqI%2FAAAAAAAAP7I%2FMb95rthmkt8%2Fs400%2Fsriracha2.jpg&hash=30085cc07f9861338f4dfb2a43d98a34)
![sriracha3.jpg](/proxy.php?image=https%3A%2F%2Flh5.googleusercontent.com%2F-zYL0MrcgeH8%2FUk37dhPJUUI%2FAAAAAAAAP6Y%2FzWW8kccupWY%2Fs400%2Fsriracha3.jpg&hash=1d4f00e4fc615ff8938734a8f273e4b0)
Oh, God, the smell.
This is my 3rd attempt at fermenting pepper mash. My wife got me a Chinese picklin' pot with a lid & built-in vapor lock that costs waaaaaay less than those German pottery ones ($20-30 vs. $100). Seems to work well if I don't overfill it w/ mash... if I do it's a mash volcano.
The first two ferments a while back, didn't kill me, but stunk to high-heaven after the 5th day or so. I tried leaving it through to about 6 weeks, but that just made my wife angry, not the mash any less smelly. Any tips on why this might be happening, love to know.
This one, I chickened out and cut it short (~4-5 days), but it got started really quickly since I bootstrapped it with some kraut juice I happened to have bought on the farmer's market.
![sriracha4.jpg](/proxy.php?image=https%3A%2F%2Flh4.googleusercontent.com%2F-V8WX80d050A%2FUk37eGQO1UI%2FAAAAAAAAP6Y%2FbfuCZHDUdg0%2Fs400%2Fsriracha4.jpg&hash=535e8d9d71c07770746fa94dd2042189)
Liquidy fire.
After the ferment, I added the vinegar, simmered it down for a while, blended it and strained out seeds. It tastes like garlic burning! Got a good consistency on it w/o needing to add any Xanthan or anything.
![sriracha5.jpg](/proxy.php?image=https%3A%2F%2Flh6.googleusercontent.com%2F-Ns2rbn77NmA%2FUk37eUy7aFI%2FAAAAAAAAP6Y%2FUltdddFLDew%2Fh300%2Fsriracha5.jpg&hash=8f7fd189c182c876eb4e8205f52ee382)
![sriracha7.jpg](/proxy.php?image=https%3A%2F%2Flh5.googleusercontent.com%2F-ERA_pgCQ9ms%2FUk37e5TUFiI%2FAAAAAAAAP6Y%2FXtNwcfjmJBQ%2Fh300%2Fsriracha7.jpg&hash=64194f3e3af166775f3ad739f7a58344)
Tasty.
![sriracha6.jpg](/proxy.php?image=https%3A%2F%2Flh4.googleusercontent.com%2F-BeOBqV7dHc8%2FUk37e2V7WuI%2FAAAAAAAAP6Y%2FDzuXx8VLMsU%2Fs640%2Fsriracha6.jpg&hash=b7a83b63c4c5deb9b3c1ada14a321190)