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Way OT... First try at fermented hot sauce...
Posted on 8/14/19 at 2:08 pm
Posted on 8/14/19 at 2:08 pm
Read a lotta good things about the amazing flavors of fermented hot sauces. 1st try is a garlic and shallot habanero and reaper sauce... 
Peppers used...
Into the jug with a salt and water brine (basically the same as making sauerkraut)...
After 4 weeks of fermentation in a cool dark closet...
Shallots, garlic and vinegar added an blended with immersion blender cooking down a little...
Canned in water bath, made 8 half pints...
Next batch of peppers, gonna do a fermented peach hot sauce...
Peppers used...
Into the jug with a salt and water brine (basically the same as making sauerkraut)...
After 4 weeks of fermentation in a cool dark closet...
Shallots, garlic and vinegar added an blended with immersion blender cooking down a little...
Canned in water bath, made 8 half pints...
Next batch of peppers, gonna do a fermented peach hot sauce...
3
Posted on 8/14/19 at 2:16 pm to dallasga6
That's looking great. Let me know when you do the peach hot sauce.
Posted on 8/14/19 at 2:23 pm to Porter Osborne Jr
Trying to scam a few more super hots from a friend. Fermentation process for peppers is supposed to be 3 weeks minimum. Did these 4 weeks...
Posted on 8/14/19 at 2:25 pm to dallasga6
Damn, Heisenberg. Looks awesome.
How hot is that stuff?
Posted on 8/14/19 at 3:09 pm to Jefferson Dawg
Pretty damn warm Jeff 
Not quite nuclear since most of peppers were green and I added a few cayenne and banana peppers to flesh it out.
All in all pretty happy with this one, should be good on beans etc. Almost a chow chow kind of flavor with plenty of vinegar and the shallots and garlic...
ETA... Peach batch will be hell fire...
Not quite nuclear since most of peppers were green and I added a few cayenne and banana peppers to flesh it out.
All in all pretty happy with this one, should be good on beans etc. Almost a chow chow kind of flavor with plenty of vinegar and the shallots and garlic...
ETA... Peach batch will be hell fire...
This post was edited on 8/14/19 at 3:12 pm
Posted on 8/14/19 at 3:12 pm to dallasga6
How’s the garden holding up to the heat and animals this year?
Posted on 8/14/19 at 3:21 pm to dallasga6
We had a big pepper crop in 2010 and did the same thing, it was great. Did you not get the foamy white stuff?
Posted on 8/14/19 at 3:31 pm to deeprig9
Brine got cloudy and had a bit of sediment in bottom and it bubbled a lot from the fermentation process but no foam or anything on top.
One thing... peppers started out on bottom of jar but started floating an giving off I guess it's CO2 bubbles after 3-4 days.
Used 3 cups of brine and 3 cups of vinegar to blend and cook the shallots a bit.
Apparently you can just put in fridge and it'll continue to ferment and will last 6-9 months but I went ahead and canned mine which stopped the fermentation process...
One thing... peppers started out on bottom of jar but started floating an giving off I guess it's CO2 bubbles after 3-4 days.
Used 3 cups of brine and 3 cups of vinegar to blend and cook the shallots a bit.
Apparently you can just put in fridge and it'll continue to ferment and will last 6-9 months but I went ahead and canned mine which stopped the fermentation process...
Posted on 8/14/19 at 3:36 pm to dallasga6
Hmm. You might have some botulism there.
Posted on 8/14/19 at 4:01 pm to deeprig9
Nah they're fine, cloudy brine is what you want and the peppers will float due to the gasses released in fermentation.
The foam you're referring to is just an indicator that the sugars in the peppers have been exhausted and the fermentation process is coming to an end...
The foam you're referring to is just an indicator that the sugars in the peppers have been exhausted and the fermentation process is coming to an end...
Posted on 8/14/19 at 4:26 pm to dallasga6
Im sure they're fine...
Posted on 8/14/19 at 5:22 pm to dallasga6
Dallas,
Have you ever tried the top secret golden bottle garlic version of Crystal hot sauce?
You can only get it at the poor-people store (where all good bottled sauces are hidden) and this stuff is amazing. Which means they'll discontinue it soon, so if you can find it, stock up.
It's not even hot sauce at all. Just a real good flavor.
Posted on 8/14/19 at 5:50 pm to Jefferson Dawg
Love something like this as a flavoring agent in foods. Not everything needs super heat, a good everyday hot sauce is like salt or pepper, a splash here, a dash there makes most everything better... lol
ETA... I shop a lot at Food Depot so imma look for it there.
ETA... I shop a lot at Food Depot so imma look for it there.
This post was edited on 8/14/19 at 5:52 pm
Posted on 8/14/19 at 8:08 pm to deeprig9
Speaking of fermentation and botulism have I ever told the story of how I got that from trying to give myself autobrewery syndrome?
Posted on 8/14/19 at 9:51 pm to dallasga6
I would assume that has an unlimited shelf life...is that accurate?
Could be a good barter item when TSHTF.
Could be a good barter item when TSHTF.
Posted on 8/14/19 at 11:14 pm to dallasga6
quote:
One thing... peppers started out on bottom of jar but started floating an giving off I guess it's CO2 bubbles after 3-4 days.
Ideally you'll want something in there to keep them submerged. One option is to use a half (or however big of a slice will fit in your vessel) of an onion on top of your fermenting peppers... if it starts to look like it's getting any growth on it, you can take it out and replace it if the peppers are still wanting to float at that point.
ETA: The interwebz says Cabbage leaves work for this as well *and* have bonus of harboring more good bacteria for the fermentation... take that for whatever it's worth... Might want more sources to confirm?
This post was edited on 8/14/19 at 11:27 pm
Posted on 8/15/19 at 12:14 pm to fibonaccisquared
2nd batch started...
Bought $2 worth of glass rocks at Walmarks and put them in baggies to keep peppers submerged.
Gonna let these ferment till Thursday before the N.D. game, 7 weeks, then add peaches, apple cider vinegar and a lil sugar and lemon juice, cook down then can...
Bought $2 worth of glass rocks at Walmarks and put them in baggies to keep peppers submerged.
Gonna let these ferment till Thursday before the N.D. game, 7 weeks, then add peaches, apple cider vinegar and a lil sugar and lemon juice, cook down then can...
Posted on 8/15/19 at 12:26 pm to dallasga6
quote:
Love something like this as a flavoring agent in foods. Not everything needs super heat, a good everyday hot sauce is like salt or pepper, a splash here, a dash there makes most everything better... lol
Boo.... if I don't regret it once I take a shite, it wasn't hot enough.
Where are you finding your super hots? Outside of scotch bonnets and habanero, tough to find fresh peppers with enough heat.
Posted on 8/15/19 at 12:48 pm to fibonaccisquared
My bhuts (ghosts) I got at Home Depot, also bought a 6 pack of peppers tagged Carolina reapers at HD that have turned out to be red habs. Grew Ghosts, yellow habs, thai chili, tabascos, dragon cayenne and the mislabeled habs.
Have a friend who grows Trinidad Scorpions, Reapers, Ghosts and several varieties of habaneros. He has a greenhouse and keeps his growing year around.
Have a friend who grows Trinidad Scorpions, Reapers, Ghosts and several varieties of habaneros. He has a greenhouse and keeps his growing year around.
Posted on 8/15/19 at 1:32 pm to dallasga6
quote:
Have a friend who grows Trinidad Scorpions, Reapers, Ghosts and several varieties of habaneros. He has a greenhouse and keeps his growing year around.
Nice. I picked up some seeds to grow Scorpion/Reaper/Ghosts as well as some hawaiian chilis but got slammed work and travel wise early in the year so decided against trying to plant this year. Going to plan ahead a little better this coming growing season.
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