sauerkraut liquid as starter

[TheJawsOfDeath]

I've seen mention of using the liquid from sauerkraut as a fermentation starter. My question is does this method influence the flavor of the finished hot sauce? I DO love sauerkraut but don't want my batch of sauce tasting like it.

 

[stickman]

I use kimchi brine when making fermented sauces. It does give a bit of flavor, but you don't need to add much to jump start your mash... about a quarter cup or so should do it.

 

[Lucky Dog Hot Sauce]

Sounds like a great way to get a nice vinegary flavor.

 

[Katrina]

I use it a LOT, but like was stated above... it's just a "starter" so you only need a small amount and I have never known it to influence the flavor of my sauces.

 

[Lucky Dog Hot Sauce]

I use it a LOT, but like was stated above... it's just a "starter" so you only need a small amount and I have never known it to influence the flavor of my sauces.

interesting....so does it just get absorbed into the lactic acid that's generated during fermentation?

 

[PIC 1]

Unless someones looking to make a "kraut sauce" I wouldn't use too much in a starter. Small amounts will actvate the ferment but not impair any sourness in the final product.

I have a few dough cultures always sitting in the fridge. One is a S.F sour dough. When I wash and re-activate it I'll feed it twice daily for 2 weeks, dividing off what I need. Prior to using it I'll slow down the feeding process which stretches out the flavor. The starter becomes very sour but still (hyper)active.....its a fine line but if you do it often you'll know the dips and peaks in bread making.

It's possible to obtain off flavors with a vege starter in the long run, over 90 days. That's one reason I stay away from them. My ferments run a bit longer and get mellow as they sit......salt is the sheet when it comes to pepper mash...

Greg

 

[Katrina]

Ask Jay if my sauces taste like Kraut.

I guess some of these comments are confusing me!

When I ferment my kraut I use Cabbage and salt,

When I ferment my pepper mash, I use peppers, garlic and salt.

The "brine" should be VERY similar!


Just my 0.02

 

[Lucky Dog Hot Sauce]

Ask Jay if my sauces taste like Kraut.

Let's do a trade and I can find out for myself!

 

[Katrina]

Let's do a trade and I can find out for myself!

More than happy too !!!

PM me your address.

I only have a few bottles left, and they are from my personal stash (recycled hot sauce bottles)

 

[Lucky Dog Hot Sauce]

done!

 

[TheJawsOfDeath]

Thanks for all the replies, I'm going to give it a go with the sauerkraut method.

 

[stickman]

Good luck, and post pics!

 

[Lucky Dog Hot Sauce]

^^^ What he said!

 

[brownb4]

homemade kraut? i think most all store bought kraut is pasterized and would not contain any live bacteria. it does sound tasty.

 

[Katrina]

homemade kraut? i think most all store bought kraut is pasterized and would not contain any live bacteria. it does sound tasty.

I only use my homemade kraut juice

 

[TheJawsOfDeath]

Oh man I didnt even consider it might be pasteurized. Ill have to check when I get back home..

Edit: Looking at this jar of kraut, it doesn't say pasteurized anywhere on it. In the ingredients it doesn't list active cultures like on yogurt. I checked the company's website (Gedney) and it doesn't say anywhere on there either. Maybe I should use something else.