I had to post this up because I'm so excited about it. I decided to start a hab mash to make my first hot sauce later with my own recipe instead of one given to me.
To make my mash I used
125g carrots
500g habs
45g pickling/canning salt
2/3 cup whey from greek yogurt
water to top it off
a jar of pickles
marbles
cheese cloth
paper plates
plastic wrap (I used glad press and seal)
airlock
Empty your pickle jar (Save those pickles to nom on!!!) and cut a hole in the lid to hold your airlock
Chop the tops off the habs
And get your food processor!
Mince up your habs
Then grate your carrots
Didn't get a pic of this
Get your marbles
Then boil them while you also boil your pickle jar to make sure its all sterilized
I cracked 2 marbles boiling them
Wrap up those marbles!
While working on wrapping these add all your ingredients to the jar.
Cut some discs from the paper pates and cover them in plastic wrap. I don't have a picture of this but imagine its sort of a seal to keep the mash down but can fit through the opening on the jar easily since its flexible plastic.
Now you're left with this!
Let it sit for a couple months and make a nice hot sauce!!!
To make my mash I used
125g carrots
500g habs
45g pickling/canning salt
2/3 cup whey from greek yogurt
water to top it off
a jar of pickles
marbles
cheese cloth
paper plates
plastic wrap (I used glad press and seal)
airlock
Empty your pickle jar (Save those pickles to nom on!!!) and cut a hole in the lid to hold your airlock
Chop the tops off the habs
And get your food processor!
Mince up your habs
Then grate your carrots
Didn't get a pic of this
Get your marbles
Then boil them while you also boil your pickle jar to make sure its all sterilized
I cracked 2 marbles boiling them
Wrap up those marbles!
While working on wrapping these add all your ingredients to the jar.
Cut some discs from the paper pates and cover them in plastic wrap. I don't have a picture of this but imagine its sort of a seal to keep the mash down but can fit through the opening on the jar easily since its flexible plastic.
Now you're left with this!
Let it sit for a couple months and make a nice hot sauce!!!
The bubbling has almost completely stopped and the water is clear above the mash. Only a small amount slipped by my seal I made but that's ok. I'll just scrape off the yeast and possible mold then whatever is left shall die in the cooking!