I have 6 fermentations currently happening. 3 are with habanero and 3 are with serrano. I bought a Ph meter and trying to learn the ropes of making hot sauce. Trying to learn on the go without getting anyone sick
I have a few questions that I hope people would be able to clarify
1) Can I add fruit in my fermentation? And if so, can I add the fermented fruit to my mash? Or will I need to separate them?
2) Can I ferment herbs like basil? Wha about corriander seeds?
3) If I am fermenting, do I need to boil the sauce before bottling (including fruit, garlic, onion, etc...)? Will vinegar do the trick?
4) Is there a way to thicken the sauce without the use of gums?
5) How do I know if a fermentation has gone bad?
I have a few questions that I hope people would be able to clarify
1) Can I add fruit in my fermentation? And if so, can I add the fermented fruit to my mash? Or will I need to separate them?
2) Can I ferment herbs like basil? Wha about corriander seeds?
3) If I am fermenting, do I need to boil the sauce before bottling (including fruit, garlic, onion, etc...)? Will vinegar do the trick?
4) Is there a way to thicken the sauce without the use of gums?
5) How do I know if a fermentation has gone bad?