I am growing a bunch of superhots this year in my garden and I am very interested in learning to make sauces and stuff. But, I am as noob as it gets. I started reading the forum post on Fermenting 101 and I couldn't help but think why? Why would I ferment the peppers instead of using them fresh? Is it to get a different flavor? I understand that pickling is a different thing and I am interested in that. I guess I just want to understand more about where does the fermenting fit in. Thanks very much for any info on this.
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Noob questions
- Thread starter bpiela
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From what I read, ferments blend the flavor better and it allows you to not use other additives to get the PH down to safe levels.
With fermenting you'll actually get a better, more of a fresh pepper flavor than you normally do when using loads of Vinegar to lower the ph. The bacteria used in the fermenting process create Lactic Acid from the sugars in the mash and that lowers the Ph with out giving you a lot of harsh flavors. Then if you feel the need to add say lime or lemon juice or some vinegar, it's just a touch to add to your overall flavor profile.
FGpepperguy has it correct, as I understand it. The fermentation process produces acid, which brings down the pH so that bad bugs like botulinum can't grow. You can achieve the same thing with other acidic materials such as vinegar or lime juice. However, some people don't like or want the vinegar or lime flavor. Fermentation produces lactic acid, which imparts its own flavor and mouth feel. Some like it, some don't. There are other folks here on the forum, Rocketman comes to mind, who have a lot of experience with this and can answer your questions better than I can.
I suggest you get started with sauces that don't use fermentation. It's trickier and things can go bad to the point where you have to throw it out. Get some experience making a sauce that uses vinegar, then consider fermentation.
Good luck with it!
Tom
EDIT: By the time I got around to posting this, Rocketman had already replied. Not trying to repeat what he said!
I suggest you get started with sauces that don't use fermentation. It's trickier and things can go bad to the point where you have to throw it out. Get some experience making a sauce that uses vinegar, then consider fermentation.
Good luck with it!
Tom
EDIT: By the time I got around to posting this, Rocketman had already replied. Not trying to repeat what he said!
bpiela - welcome to the forum! you'll find a wealth of information here along with a great community of people. this site has been THE go to resource for me in my quest for fire these last couple years. 
Regarding ferments vs fresh hot sauce - with some experimentation you'll find plenty of good vinegar based sauces as well as ferments. The main difference for me is depth of flavor - ferments usually achieve a flavor profile that I have yet to come across in any vinegar based hot sauce I've made to date. Not to say that making a hot sauce with fresh peppers, garlic, salt and vinegar ain't grand (cause it totally is) but putting together a ferment, watching it do its thing over time and then processing it down to a unique and flavorful sauce is a great reward in itself. I'd equate it to something like coffee - you have your light roasts and your dark roasts. Light roasts would be like vinegar based fresh pepper sauces and the dark roasts would be like ferments. Both are coffee and get the job done, but sometimes you feel like a nut amirite?
Regarding ferments vs fresh hot sauce - with some experimentation you'll find plenty of good vinegar based sauces as well as ferments. The main difference for me is depth of flavor - ferments usually achieve a flavor profile that I have yet to come across in any vinegar based hot sauce I've made to date. Not to say that making a hot sauce with fresh peppers, garlic, salt and vinegar ain't grand (cause it totally is) but putting together a ferment, watching it do its thing over time and then processing it down to a unique and flavorful sauce is a great reward in itself. I'd equate it to something like coffee - you have your light roasts and your dark roasts. Light roasts would be like vinegar based fresh pepper sauces and the dark roasts would be like ferments. Both are coffee and get the job done, but sometimes you feel like a nut amirite?
fermentation = pickling, same thing. i would agree with the idea that you try a sauce or two without fermentation first, then dig into the fermentation side of things so you can compare for yourself how the flavors differ. you will get something more "commercial-like" without fermenting, but something, in my opinion, more interesting with a fermented sauce. they both have their place in the hot sauce world, and if you're a hot sauce nut like the rest of us, you will like having both versions around. also, in case you haven't read or seen it anywhere, freeze your superhots as they ripen so you have enough to make a nice sauce with when you're ready. i still have a bunch of red hots and orange habs from last year that i haven't used up (1 plant of each).
I totally agree with what seems to be a common statement here. Make a few fresh sauces just to get your feet wet and and find what you like as far as ingredients and to start you thinking about and developing flavor profiles. Just keep in mind that a flavor profile that you like in a fresh sauce will be different in a fermented sauce. When your ready to try fermenting start a new threat about it and what your thinking and we'll be more than happy to assist / give you our thoughts about it and please feel free to post / pm any questions you might have.
Cheers,
RM
Cheers,
RM
Greetings bpiela,
Fermentation is simply a centuries old natural method of preserving foods. In fact, I learned most of what I know about the topic from my Grandma many years ago.
When harvest time gets here....you might realize an overabundance of superhots staring you in the face.
That could very well be the time you get the urge to try your hand at your first fermented sauce.
As you probably already know, there is a wealth of good information in the "Fermenting 101" thread.
With all the wide range of questions and comments it can seem like its overly complicated....but if you follow a few simple (yet critically important) guidelines, you will come to see how basic and simple it is to have successful ferments.
Below is a link to a fermentation blog (Nourished Kitchen) that I have learned from and recommended for several years. This particular thread is a recipe for a hot sauce that I have made more times than I can count. (And to date, without a single failed ferment)
http://nourishedkitchen.com/fermented-hot-chili-sauce-recipe/
Good luck on your growing season
CM
Fermentation is simply a centuries old natural method of preserving foods. In fact, I learned most of what I know about the topic from my Grandma many years ago.
When harvest time gets here....you might realize an overabundance of superhots staring you in the face.
That could very well be the time you get the urge to try your hand at your first fermented sauce.
As you probably already know, there is a wealth of good information in the "Fermenting 101" thread.
With all the wide range of questions and comments it can seem like its overly complicated....but if you follow a few simple (yet critically important) guidelines, you will come to see how basic and simple it is to have successful ferments.
Below is a link to a fermentation blog (Nourished Kitchen) that I have learned from and recommended for several years. This particular thread is a recipe for a hot sauce that I have made more times than I can count. (And to date, without a single failed ferment)
http://nourishedkitchen.com/fermented-hot-chili-sauce-recipe/
Good luck on your growing season
CM
I just realized that I never replied back to you all. I cannot thank you all enough for the recommendations that you have given me. I will definitely start with some fresh pepper sauces and see what I can do there. Knowing myself, I will make some mistakes but that is fine as long as I learn from them. I am looking forward to a summer of experimentation with some homemade hot sauces!
just to give you an idea. roasting, grilling, smoking, dry roasting, smoking then drying, all of these present different flavor profiles for your sauces, smoked peppers make an awesome fermented sauce as well, just get crazy and experiment w/ everything, the only bad hot sauce is no hot sauce!
salsalady
eXtreme Business
experimentation is wonderful!
One of the first flavor profile differences is fermented-vs-nonfermented. Lots of people LOVE that fermented flavor, of which Tabasco was probably the first. Sriracha is another HUGE sauce company with a fermented product. It's a unique flavor profile. The other side is all those sauces with fresh, smoked, roasted chiles ( what ^^chile_freak^^ said...)
Just Have Fun!!!
sl
One of the first flavor profile differences is fermented-vs-nonfermented. Lots of people LOVE that fermented flavor, of which Tabasco was probably the first. Sriracha is another HUGE sauce company with a fermented product. It's a unique flavor profile. The other side is all those sauces with fresh, smoked, roasted chiles ( what ^^chile_freak^^ said...)
Just Have Fun!!!
sl
