I was thinking about this munching on some fermented jalapeno slices today . . how do you take the fermented veggies and make sauce? Do you cook them to soften? Because I fear right now a food mill would not get much out. Just use the juice from the ferment? What are some examples of recipes and techniques that happen after fermenting raw peppers?
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fermenting . . ok I fermented stuff. . now what?
- Thread starter patrad
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Hey Patrad!
You can eat the fermented jala slices as is. If you want to make a sauce with them you'll need to cook/blend/food mill/heat/blend/bottle or some combination thereof. Here is a link to a thread I did a while back explaining exactly how to process a finished ferment into sauce. Best of luck and post some pics!
You can eat the fermented jala slices as is. If you want to make a sauce with them you'll need to cook/blend/food mill/heat/blend/bottle or some combination thereof. Here is a link to a thread I did a while back explaining exactly how to process a finished ferment into sauce. Best of luck and post some pics!
I took the peppers I fermented and pureed them in a ninja blender. I had set aside the brine so I added in 2/3s of the remaining brine and some white and apple cider vinegar to the puree then put it through cheesecloth into a container. It is tabasco consistency and very tasty!