fermenting PROCESSING MY FERMENTED SAUCES

[skullbiker]

Most of my ferments for sauce have been going since August and September so I have started to process them for use now. Also trying fermenting my microgreens along with fermented pepper mash for a greenish sauce, that might be very interesting. Anyways, I started with my radish microgreens......

Mixed it about 50% with a mixed pepper mash(Yellow Brazilian Starfish & Orange Pepperoncini), blended it up and put it in a jar to ferment.

I then took what was left of that batch of mash and threw it into the Instant Pot Ace to cook and then blend real smooth. There is not a hint of seed left when I use this blender. I then throw in my final ingredient(s) and buzz it another 30 seconds and then bottle it. ph was 2.8

I will add that I made every one of my pepper ferments with the exact same ratio of ingredients with the only difference being the type of peppers. This way I get the distinct flavor of each pepper. And all are based on a sriracha style of sauce.

 

[YAMracer754]

Love it! You got the same dates as me within a week! 9/27 and 9/18 here on quite a few early ones.. Have been processing a few here and there too, using xanthan to help suspend the ferment brine with the cleaned out and concentrated puree vis a vis kitchenaid food strainer parts on food grinder attachments ran several times. No seeds and nice and BRIGHT!

Most of my ferments for sauce have been going since August and September so I have started to process them for use now. Also trying fermenting my microgreens along with fermented pepper mash for a greenish sauce, that might be very interesting. Anyways, I started with my radish microgreens......

2AB69C5C-0ED0-4C0E-84C4-0A20DEB8AE68.jpeg

Mixed it about 50% with a mixed pepper mash(Yellow Brazilian Starfish & Orange Pepperoncini), blended it up and put it in a jar to ferment.

17063E29-2161-487B-9FD8-4D519769E36B.jpeg

82BBD365-F59D-48B4-AECC-96B9C037A250.jpeg

I then took what was left of that batch of mash and threw it into the Instant Pot Ace to cook and then blend real smooth. There is not a hint of seed left when I use this blender. I then throw in my final ingredient(s) and buzz it another 30 seconds and then bottle it. ph was 2.8

0A46BC78-0BE0-4201-9B11-8D3DD4D83F64.jpeg

9EC26876-16D5-48FF-B8A3-AD15BC21DF1C.jpeg

I will add that I made every one of my pepper ferments with the exact same ratio of ingredients with the only difference being the type of peppers. This way I get the distinct flavor of each pepper. And all are based on a sriracha style of sauce.

2nd to Last one is a multiple strains ghost, purple radishes, onion, garlic ferment too(4mos) I've also been experimenting with tequila and bourbon soaked-rinsed-soaked again and adding that after primary and more for aging and I've been able to taste the same all red glory mix fermented sauce each week after oaking and it's getting better and better!
Your stuff looks awrsome, interested to hear more about the radish micros!

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[PtMD989]

Yam, you need a bigger fridge [emoji16]


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[skullbiker]

Love it! You got the same dates as me within a week! 9/27 and 9/18 here on quite a few early ones.. Have been processing a few here and there too, using xanthan to help suspend the ferment brine with the cleaned out and concentrated puree vis a vis kitchenaid food strainer parts on food grinder attachments ran several times. No seeds and nice and BRIGHT! 2nd to Last one is a multiple strains ghost, purple radishes, onion, garlic ferment too(4mos) I've also been experimenting with tequila and bourbon soaked-rinsed-soaked again and adding that after primary and more for aging and I've been able to taste the same all red glory mix fermented sauce each week after oaking and it's getting better and better!
Your stuff looks awrsome, interested to hear more about the radish micros!

Your stuff is looking good. In my procedure, I blend everything before fermenting. The microgreens are fairly easy to grow and do not take very long and the flavor of what they are is very pronounced. I did another ferment with some mixed microgreens that will get posted soon.

 

[YAMracer754]

I know right! It's hell.. Plus I got no room for NEW sauces and condiments which is my favorite sanctum of fun when it comes too food. My deep freezer would tell me "please upgrade!" as well

Yam, you need a bigger fridge [emoji16]


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[YAMracer754]

Thanks man! Yeah if you look closely on some which the pics don't quite provide but I did them every which way a few at a time to kind 9f do a running experiment sort of thing.. Although I will say my pureed, seeds removed as well as my pureed seeds blended ferments had an easier time avoiding kahm than did the food processor ferments, and the submerged below the brine method with solo cup lid ferment gates also had minimal kahm but it formed as a thin film on the top of brine and decomposed fell to the bottom.

Your stuff is looking good. In my procedure, I blend everything before fermenting. The microgreens are fairly easy to grow and do not take very long and the flavor of what they are is very pronounced. I did another ferment with some mixed microgreens that will get posted soon.

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I have more but you get the idea. This will be all encompassing experiment for at least my tastes and flavors especially since I've done some with and without innards/seeds blended and/or removed. Loving the ferments though, more than I ever thought I even could! So complex, I have a yellow sauce that is straight yellow devil peppers fermented and smells like as well as tastes of tropical fruit!!

Also noticed that after enough time the peppers in a ferment can actually break down to the point where they turn to a puree/slurry on their own with just prior chopping and a shake every now and again..

 

[skullbiker]

I decided to process another one of my ferments as I need the gallon jug for tomorrows new project. This one was started on 9/25/18. I got out the Instant pot Ace blender/cooker and let it do its thing.

I split it up into 2 batches, I took all of the first batch and part of the second batch and prefroze it to freeze dry for long term storage later on. I decided to change up the remainder by adding one more ingredient.

It turned out awsome after blending in the 200ml of dried sweetened tart cherries with 800ml of the original sauce, has just a hint of the cherry flavor and tastes great. And ph was great.

 

[Walchit]

What do you do with the freeze dried ferment?

 

[skullbiker]

What do you do with the freeze dried ferment?

My bad[emoji848], I should have specified better, it is the finished sauce that I freeze dry. In a mylar bag with an oxygen absorber it is good for up to 20 years. Whenever you want to use it just add water to rehydrate it and it will be just like the original.