- Chile piquín
- Apples
- Carrots
- Cider vinegar
- Cranberries
- Molasses
- Salt
- Sugar
- Tamarind
bukowski9 said:I found one of these and bought it used for a couple bucks and I'm thinking to use it to ferment hot sauce. I cleaned it out and didn't find any leaks and I think if I put an airlock on top this should work fine. Good/Bad idea? This year will be the first time I try this and I'd like to not screw it up. BTW this thread has been very helpful and all the info provided is appreciated! Thanks!
Several reasons. But the two that I find most desireable are 1) the development of lactic acid which tends to compliment acetic acid (vinegar) quite nicely in sauces and 2) the development of pectin which is a natural thickening agent which prevents your sauces from separating after homogenization. If you're using fresh (unfermented) peppers, chances are you'll either have to make a VERY thick blend for it not to separate, or use a thickening agent additive such as cornstarch or xanthan gum to keep the sauce from breaking.Jupiter said:I have a very stupid question: why ferment peppers at all? Isn't it just a case of blending all the fresh peppers, boiling them and bottling them?
Jupiter said:I think for the sake of simplicity that I'll just use corn starch and not bother with fermenting, and try to use as much lemon/lime juice as I can to avoid making a vinegary sauce...
salsalady said:I just saw this at the local market and snagged one! It looks like a good set up with the grommet in the lid...and more interesting...is the "brine cup" which floats under the lid to keep the pulp away from the bubbler tip.
I haven't had time to get something started, but wanted to share with y'all anyway. Sorry if this is a duplicate.
http://www.perfectpickler.com/
I'll post pics in a few days when I can get something started.
I agree with Chuck Wagon. In my experience, there's not enough CO2 released from lactic acid fermentation to require the use of an airlock. In ethanol fermentation (for things like beer/wine) much much more CO2 is usually released so it makes sense to use an airlock for that, but not so much for LB fermentation. Just burp the vessel every so few weeks when the lid puffs up slightly.Chuck Wagon said:Good luck with those red chile's. I have no doubt the perfect pickler will ferment them perfectly.
Mother nature will see to that.
Vegetables and fruits of all varieties have been safely fermented for thousands of years....without airlocks and pricey crocks.
They are truly unnecessary, except for someone's peace of mind that doesn't really understand whats going on when vegetables and fruits ferment.
A "natural airlock" , keeping the ingredients fully submerged in a proper brine solution, is all that is required for safe results.
I seldom use the mason lid airlocks I made (but they do help keep the vinegar flies at bay sometimes)
Just screw the jar lid on snugly and place it inside a shallow dish just in case any brine seeps out.
When there's a lot of activity, just let the gasses out and reseal.