• If you have a question about commercial production or the hot sauce business, please post in Startup Help.

fermenting Got my fermentation started!

PexPeppers

PexPeppers

:dance: :dance: :dance: :dance: :dance: :dance: Thanks to THP, i now present you with my first EVAR fermented work in progress labeled Network Failure hot sauce (im a network Admin, so the name fits).

QevQQ.jpg


I used 3 cups hab puree, 1/2 large red onion, 1 cup chopped carrots and a pinch of garlic salt. I started fermentation with the yogurt method.


and as an added bonus, here is my RevengeBBQ

kx0ld.jpg


Ingredients are Caribbean Reds, Red onion, tomato puree, Distilled white vinegar, Honey mustard, molasses, Worcester sauce, garlic salt, lime juice and xanthan gum :hell:
 
Sort by date Sort by votes
Looks like a tasty mix. Only thing you may need to consider adding more salt to the mix. The salt is necessary to stop the bad bacteria from taking hold until the good bacteria from the yogurt whey can get started. Once the lactobacillus has started producing Lactic Acid the mash will be acidic enough that none of the baddies will be able to get in and take hold.
How long are you planning on fermenting it for?
 
Upvote 0 Downvote
My thoughts exactly Rocketman.

Also not sure about using the garlic salt, I would say use a salt that is Kosher or pickling salt. Sea salt works too just make sure whatever salt you use does not have Iodide in it or it can inhibit the lacto bacteria growth. most prefer to use pickling or kosher cause they don't have an anticaking agent in it but I have been using sea salt with no problems and it has the anticaking agent in it.
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top