Hi Everyone,
I would be grateful for some advice on whether I am approaching this correctly....
I've recently made my first batch of fermented Louisiana Style Hot Sauce in a 1 litre jar which contained:
360g Red Chilli's
79g Tomatoes
50g Onion
5 Gloves Garlic
This turned out pretty well because I followed a recipe to get to grips with the process. Now, if I wanted to make a larger batch of the sauce in a 3 litre jar would I ratio up the ingredients & brine 3x to produce a similar result? Or would the sauce be considerably hotter due more peppers being included?
Many thanks and kind regards
I would be grateful for some advice on whether I am approaching this correctly....
I've recently made my first batch of fermented Louisiana Style Hot Sauce in a 1 litre jar which contained:
360g Red Chilli's
79g Tomatoes
50g Onion
5 Gloves Garlic
This turned out pretty well because I followed a recipe to get to grips with the process. Now, if I wanted to make a larger batch of the sauce in a 3 litre jar would I ratio up the ingredients & brine 3x to produce a similar result? Or would the sauce be considerably hotter due more peppers being included?
Many thanks and kind regards
