• If you have a question about commercial production or the hot sauce business, please post in The Food Biz.

fermenting Thank you THP, for the Courage to Start Two Ferments

S

sail&brew

Been reading everyone's posts and both hot sauce 101 stickies like crazy. I'm a homebrewer, so very familiar with sanitation, pH, and ferments (Lacto & Sacch). Finally got the nerve up to do my first ferments, after successfully making a 'fresh' sauce with blueberry/raspberry/scorpions.
 
Both are 3.6% brine solution (distilled H20 + Canning salts), with 1 T whey starter. I do record all ingredients in grams for repeatability and tweaking. Yes, that jars are blue/green tint.
 
Thank you THP! I'll let everyone know how it turns out.
 
 
Left: 15 Scotch Bonnets, 12 Peach Habanero, 1 yellow bell, 1 small vidalia, 3 cloves garlic, 1 inch ginger. Going to process with some grilled pineapple, lime juice, and white vinegar after 30 days.
 
Right:  9 CARDI Scorpions, 4 Peter Peppers, 8 7-Pot Bubblegum, 4 Fresno, 1 7-Pot Primo, 1 Red Bell, 1 Head Garlic, 1 medium vidalia onion. Going to process after 30-60 days with white vinegar, small amount of sugar, tomato paste, and splash of bourbon.
 
 
28822339396_f0a8a86ce0_b.jpg
 
Sort by date Sort by votes
Go for 45 days much better!  :P  In the fermenting game patience pays off. Love your mix sail&brew looks like a winner!! Just a suggestion instead of tomato paste try sun dried  tomatoes i have used T paste and have found the SD tomatoes give a much more complex flavor profile. giver a try my friend you wont be sorry.  :dance:  And next time try some wine for your brine really amazing.
 And WELCOME TO THE FERMENTING CREW !!  :onfire:
 
Upvote 0 Downvote
oldsalty said:
Go for 45 days much better!  :P  In the fermenting game patience pays off. Love your mix sail&brew looks like a winner!! Just a suggestion instead of tomato paste try sun dried  tomatoes i have used T paste and have found the SD tomatoes give a much more complex flavor profile. giver a try my friend you wont be sorry.  :dance:  And next time try some wine for your brine really amazing.
 And WELCOME TO THE FERMENTING CREW !!  :onfire:
Click to expand...
 
Thank you for the suggestions, I did read many of our posts leading up to this. Sun dried tomatoes sound like a great idea, done.
Wine sounds very interesting as well, I'll have to do some more research and use that on my next ferment.
 
Upvote 0 Downvote
Looks like you're off to a great start.  You'll be amazed at the difference between cooked and fermented sauces.  Have fun and post some follow up pics!!  :)
 
Upvote 0 Downvote
SmokenFire said:
Looks like you're off to a great start.  You'll be amazed at the difference between cooked and fermented sauces.  Have fun and post some follow up pics!!   :)
Click to expand...
Will do. I have about 30 plants this year, and have been saving my harvests in the freezer while I hone my fermentation skills. I have lots of white habanero's waiting to be used in RocketMans Theriac.
 
Many updates and photos to come!
 
Upvote 0 Downvote
Sounds great!!!! I'd probably use a different kind of vinegar though. White vinegar is very sharp to me. Too sharp for my everyday tastes. Rice wine vinegar. Champagne vinegar MMmmmmmmmm....
 
 
Your ferments look great and I know they will taste absolutely BANGIN!!!!!!!!!!!!!!!!!!
 
Upvote 0 Downvote
sirex said:
Sounds great!!!! I'd probably use a different kind of vinegar though. White vinegar is very sharp to me. Too sharp for my everyday tastes. Rice wine vinegar. Champagne vinegar MMmmmmmmmm....
 
 
Your ferments look great and I know they will taste absolutely BANGIN!!!!!!!!!!!!!!!!!!
Click to expand...
 
Very good point about vinegar. I also have sugar cane, rice, and ACV. A taste test is in order!
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top