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fermenting My First Stab at Fermented Hot Sauce

B

BrownThumbMike

After looking at my Caribbean reds loading up on the plants and other peppers in the garden I decided to do a trial fermentation run to make sure I get it right. I don’t want to waste a bunch of my peppers on an experiment gone bad. I have been reading all the great info on the site so I gave it a go.
 
I came home yesterday with 2lb of nice ripe red habaneros picked up at a local market. I split the sauce up into two batches.
 
Batch 1
1 lb. Red habs
½ cup carrots
¼ cup sweet onion
1 head of garlic
1 ½ tbsp. sea salt
1 ½ tbsp. sugar
Bottled water to cover
 
Batch 2
1 lb. Red habs
½ cup raspberries
1 cup strawberries
1 ½ tbsp. sea salt
Bottled water to cover
 
I threw everything in the blender and let it go. I’m worried I chopped the mash to fine. Does it cause any issues when chopped to fine? Will this slow down or hinder the fermentation process?
I plan on letting it go for 30 days and then giving it a quick sniff and taste test.
 

 
 
Extra fridge mash
I put any leftovers from the above batches mixed with apple cider vinegar into another container and placed it in the fridge. I already scooped a spoon out and mixed it with some queso last night and it was really good.
 
How long do you think the fridge mash will last before it spoils? I added about a ½ cup of vinegar to it but there is also all the sugars from the fruit and sugar added for the ferment mash. I’m waiting on a PH test kit to arrive so I don’t have numbers yet.
 
What is a safe PH for a fridge mash like this (4.5, 5, 5.5…)?
 
I would like to be able spoon out a bit and add enjoy it later in the year without the worry of making myself sick. J
 
Thanks.
 
 
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Welcome and great start!  You did your homework and it shows.  Nice looking ferments you have going there.  I look forward to seeing the final product. :)
 
RE; mash too fine - I put mine through a food processor, so my mash is just as fine as yours without problem due to cut size.  If anything I think it speeds fermentation.
 
RE; how long in the fridge - depending on how its stored and being taken care of ferments can go months in the fridge.  IF you took the leftovers straight to the fridge after making them they'll ferment VERY slowly and loose texture over time (they're fresh kinda like a salsa or chile paste right now not fermented).  Generally I will let me ferments go at ambient temp for 3-9 weeks and then when they're ready I either cook them and batch them or I put them in the fridge.  By that time the straight mash pH is usually down to about 3.7 - 4 or so, meaning very little vinegar or citrus is needed.     
 
Keep us updated BTM!
 
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Great news then... I was cautious with this batch. Wanted to get it right the first time.
 
I plan on running an immersion blender into the quarts when the ferment is done. Then strain it thru a sieve into a pot. I will then bring to a boil and reduce to a simmer for 20 mins or so. If the ph is right into bottles it will go.
 
Am i on the right track?
 
Thanks Again
 
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They sound good.  Yours does not look too fine to me.  What can happen if too fine is the solids can kind of turn into a mat and ride the gas higher in the container before burping back down into the brine.
 
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Greetings BTM,
Sounds like you are well on your way down the fermenting path.
I agree with SmokinFire's observation that you have obviously done your homework.
Both your ferment blends sound great, and from your description they should work out fine.
 
The only thing I see that might be an issue, is that you may not have left enough air space at the top of the jars.
As the ferment progresses, the solids will be forced upward by the cO2 and could eventually foul the airlocks which will allow oxygen to enter.
I'd also suggest you set your jars in a shallow bowl or on a plate in the event you get any seepage
 
Question: I can't tell for sure from the pics....do you have your airlocks in rubber grommets?
 
As for the batch you put in the fridge to ferment....the low temps slow down the fermentation progress tremendously. And the added vinegar ...while giving you some pH assist, will interfere with the LAB doing their thing. But from what you describe....
I'd have no issues with using the sauce for weeks or months (if it lasts that long)
 I have several fermented mashes and sauces that have been in my fridge close to two years ...and I use them on a regular basis. The heat remains and the smooth....unique taste is well worth the wait.
Keep us posted
CM

 
 
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Good looking mashes there and it appears the one on the left is already experiencing some magic. Definitely agree with Chili Monsta on the rubber grommet (hopefully loop grommets under the lid too) and head space issue — and also would like to point out that once that mash rises, it'll likely come into contact with the metal lid which could impart some unwanted flavors and potentially harmful metals into your product. I'd highly suggest investing in some wide-mouthed food-grade plastic lids.
 
Good luck and keep us updated!
 
PS. Nice rice cooker and stainless steel cup there... looks like my kitchen! You have an Asian wife?
 
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"The only thing I see that might be an issue, is that you may not have left enough air space at the top of the jars"
 
I was worried about that. I filed the jars too full when packing them. I went back once after setup up the air locks and scooped out a heaping table spoon. Should i take more out today? I dont want to let anymore outside air in if possible. Do you think i will cause more issues opening it back up? I guess i will monitor it and see if its getting close to the base of the air lock and adjust from there.
 
"Question: I can't tell for sure from the pics....do you have your airlocks in rubber grommets?"
 
Yep got the grommets installed in the metal lids. Made sure it was a tight fit. I wanted to use the plastic lids but i saw reviews stating they leaked when inverted. I figured if the leaked while inverted then air can get in at any time. I did see some gaskets that can be used with the plastic lids so that will probably be my next test. That way i could avoid the whole drill hole in lid, have the drill bite the metal, spin thin metal lid in hand, run to bathroom for band-aid process again.. :)
 
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BrownThumbMike said:
"The only thing I see that might be an issue, is that you may not have left enough air space at the top of the jars"
 
I was worried about that. I filed the jars too full when packing them. I went back once after setup up the air locks and scooped out a heaping table spoon. Should i take more out today? I dont want to let anymore outside air in if possible. Do you think i will cause more issues opening it back up? I guess i will monitor it and see if its getting close to the base of the air lock and adjust from there.
 
It should be fine to open up and remove some mash. Also, don't forget to agitate the mash every day or so. I just swirl mine around a bit.
Click to expand...
 
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Progress update…
 
7 days in and here’s how they look
 
20140728_082252_zps07fpwx74.jpg

 
It looks like they are bubbling away. All the solids have moved to the top. Will they settle back down after the ferment has completed? Do I need to give them a shake once and a while?
 
Close up of the tops
 
Strawberry raspberry mash.
 
20140728_082310_zpsnhn6enq3.jpg

 
It looks like a foamy white substance is staring to form on the top. Is this mold or a product of the lacto doing its thing? This batch has more sugars I’m assuming due to the fruit added.
 
The other batch has no visible white foam at the surface
 
20140728_082321_zpsuvv8bjpo.jpg

 
Here is a close up of the bottom of both batches.
 
20140728_082355_zps92n1zvqq.jpg

 
Does it look like I’m on target here? I was thinking of letting it go another 23 days..
 
Thanks again for the tips
 
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Hey there Mike,
Things are looking good...that raspberry one has a really nice color too.
The white growth is probably just yeast....
Do your self a favor, and read up a little on how to tell the difference between mold and yeast...Peace of mine is worth the effort.
 
Here's a link to some info.....and RocketMan has posted some good pics of each.
http://thehotpepper.com/topic/47444-why-your-ferment-grew-mold-what-to-doand-how-to-prevent-it/?p=1003009
 
The solids will eventually ....slowly settle to the bottom, And while its not absolutely necessary, every couple days I will gently spin the jar back and forth (CW-CCW)....to get the bubbles to release and float to the top. Doing so will assist in the displacement of any 02....and help keep the solids from moving up and possibly fouling the airlock.
CM
 
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Thanks for the Link Chilli Monsta it explains allot. Its hard to tell in the pic but i think you are right and i have some yeast forming. These are in my kitchen and it might get a little warm in there during the day. I might move these to the basement to a dark and cooler environment. Do you think that will help reduce the buildup of yeast? 
 
I will give the jars a spin when i get home tonight. 
 
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Absolutely...on both counts. Temperature plays a significant role in both the speed and intensity of the process.
Each stage has an optimum range, and the heat of summer (in both of our parts of the country) can impact the LAB development.
 
Here's another link with some info you might find helpful
http://thehotpepper.com/topic/23146-fermenting-peppers-101/?p=1022270
 
When I'm starting a fresh ferment this time of the year,common practice I follow is to slip my ferment jar(pint or quart) down inside an old black cotton hunting sock to block some of the light (which can darken and discolor the mash)
I then stick the probe on a cheap meat thermometer down in the sock, along side the jar.... so I can monitor the temp, and set it next to an A/C vent.
The first 2-3 days I try to keep the temp as close to the low 70's as possible,then I usually can move it away from the A/C vent.
CM
 
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look good! the white yeast isn't a big deal, most of those who ferment have seen it at one time or another. 
 
as for the immersion blender/cooking question, I don't think anyone specifically addressed that, if so i missed it. i would recommend that you boil for 20 mins first (if you like the consistency, boil it covered), puree it, boil another 10-15 mins (again, covered if you like the consistency), puree again if needed, simmer for another 10 mins, hold at 190 deg while bottling.
 
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I could not wait any longer so I decided to pop open the ferments and make some sauce.
Problem…  one of the ferments must have had an air leak. It was looking a bit suspect during the ferment process.
 
20140816_151557_zpspidsxept.jpg

 
When I removed the lid I was met with this disgusting sight…
 
20140816_151604_zpssysyxjeh.jpg

 
This was the strawberry raspberry mix.
The other ferment was ok and I was greeted with this pleasant sight when I popped the top.
 
20140816_151959_zpseompsmpp.jpg

 
I put and immersion blender into the jar and pureed it for 5 mins. The result was pressed thru a strainer into the pot.
 
20140816_152758_zps2wnmj3xn.jpg

 
 
20140816_153223_zpsvmj2gens.jpg

 
 
I tested the PH and it was at 4.0. I added a splash of vinegar and it was sitting at 3.7. I brought the sauce to a simmer and let it go for 20 mins.
 
20140816_153607_zpsahe8e2yb.jpg

 
The result was bottled and it’s ready to go.
 
20140816_164703_zpsr6onzk1h.jpg

 
 
Taste is good. Nice bite and good flavor. I wish the other batch didn’t grow a fur coat. I was looking forward to that one.
 
I chalk this first run as a push. 1 – Me 1 – Mold
 
I feel better now when the time comes to put my peppers into action.
 
Thanks for all the advice in this thread.
 
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Sauce looks good!
 
If you have a dehydrator, you can take the pulp left in the strainer and dry it. Then, grind it up and you'll have your hot sauce in powder form.
 
Well done!
 
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