recipe-help Pineapple juice or chopped pineapple / caramelized onions or raw onions.

[keat1908]

Hi,

I am brand new to fermentation and I am planning to make my first fermented hot sauce, I would like to try to use a mash but I have a couple of questions. The main three ingredients of my mash will be jalapenos, pineapple and onions.

1. Has anyone tried to add caramelized onions to a mash instead of raw onions?

2. One all of my ingredients are incorporated into the mash, can I submerge the mash in pineapple juice instead of water? Would the sugar content be a problem for the fermentation?

3. During the fermentation process, are most of the sugars in pineapple and its juice, consumed to the point that the sweetness will be greatly diminished by the end of fermentation? If so is there also a reduction in the potency of the flavor of fruits added to a mash?

4. In addition to adding vinegar to a sauce to reach the proper PH before bottling, can other liquids such as juice be added as well or will a juice start to turn to alcohol over time?

5. What are the benefits of long term fermentation on of flavor or aroma. Once a sauce has finished an initial 2 week ferment, what broad changes would I notice at the 1 month, 6 month and 1 year mark.

6. Am I correct in believing that I do not NEED a starter for a mash. I can just create the mash, throw in a fermentation weight, twist on a fermentation lid and let it do its thing, right?

Thank you for taking the time to read, and/or answer any of my noob questions.

 

[keat1908]

I forgot to mention that I plan to use 3% salt by weight, does this seem reasonable?

 

[mcbob]

Hi,

I am brand new to fermentation and I am planning to make my first fermented hot sauce, I would like to try to use a mash but I have a couple of questions. The main three ingredients of my mash will be jalapenos, pineapple and onions.

1. Has anyone tried to add caramelized onions to a mash instead of raw onions?

2. One all of my ingredients are incorporated into the mash, can I submerge the mash in pineapple juice instead of water? Would the sugar content be a problem for the fermentation?

3. During the fermentation process, are most of the sugars in pineapple and its juice, consumed to the point that the sweetness will be greatly diminished by the end of fermentation? If so is there also a reduction in the potency of the flavor of fruits added to a mash?

4. In addition to adding vinegar to a sauce to reach the proper PH before bottling, can other liquids such as juice be added as well or will a juice start to turn to alcohol over time?

5. What are the benefits of long term fermentation on of flavor or aroma. Once a sauce has finished an initial 2 week ferment, what broad changes would I notice at the 1 month, 6 month and 1 year mark.

6. Am I correct in believing that I do not NEED a starter for a mash. I can just create the mash, throw in a fermentation weight, twist on a fermentation lid and let it do its thing, right?

Thank you for taking the time to read, and/or answer any of my noob questions.

I have experimented a bit with what you are doing. I'll try and give some opinions.

1. Yes, I have used caramelized onion with a Verde sauce. It fermented ok due to the other fresh ingredients. Maybe use a bit of both.
2. I think you would end up making some sort of booze with all the sugar from pineapple. I would add the juice after fermentation. then adjust for PH.
3. You definitely will lose some pineapple taste. try adding some fresh after fermentation. be prepared to cook it and check PH.
4. Juices with high PH can replace some vinegar. Lemon/lime are a couple you could use.
5. Long term fermentation can mellow out the sauce and really is subjective to the individual if the extra time is worth it. Also, Kahm yeast may appear.
6. You do not need a starter as long as you have enough fresh ingredients to get it started. Think fresh peppers, onions, etc... Keep the salt percentage of the brine around 3-5% and you should be good. Leave the fermentation container closed with the proper airlock.

Just noticed this was oct 2024 oh well