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Fermented hot sauce


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#21 Heirloom

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Posted 14 August 2016 - 03:29 PM

Really nice , we need to save all these recipes for the future people.

Tabasco is a fermented hot sauce.



#22 rainbowsmurf

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Posted 14 August 2016 - 03:41 PM

Really nice , we need to save all these recipes for the future people.

Tabasco is a fermented hot sauce.

It is indeed. 

 

As for saving recipes for future generation/s. I have kept all my tried and tested recipes in a notebook. Now Thing 1 and Thing 2 are about to leave home, I have made a copy of it for them and hope they will continue to create and carry on collecting recipes. 


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#23 PsyBearknot

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Posted 14 August 2016 - 09:05 PM

I have a cook book my dad made of family recipes
I treasure it!

Edited by PsyBearknot, 16 August 2016 - 08:56 PM.

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#24 PsyBearknot

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Posted 16 August 2016 - 06:51 PM

Well guys... and of course ladies... 
 
I spent a couple of happy hours in the kitchen creating meals for the freezer for the Things to help themselves to as and when.
 
Also,  I made psy's fermented hot sauce. It is currently sitting there looking colourful whilst fermenting.
 
I do have photos but I have mislaid my phone, will upload them when i remember where i put it  :biggrin:
 
Can't wait to try it. I have a feeling it will be worth the wait!
 
smells fabulous by the way.


Rainbow...
Do you see any "activity" in the hot sauce while it is setting there fermenting?

Day 6
Mine has reduced a bit
No bubbles or signs of fermentation
No mold or off smells

@anyone
Do fermented hot sauces show any signs of fermenting?

KCMO what about your kimchi recipe?
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#25 rainbowsmurf

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Posted 18 August 2016 - 09:20 AM

 

Well guys... and of course ladies... 
 
I spent a couple of happy hours in the kitchen creating meals for the freezer for the Things to help themselves to as and when.
 
Also,  I made psy's fermented hot sauce. It is currently sitting there looking colourful whilst fermenting.
 
I do have photos but I have mislaid my phone, will upload them when i remember where i put it  :biggrin:
 
Can't wait to try it. I have a feeling it will be worth the wait!
 
smells fabulous by the way.


Rainbow...
Do you see any "activity" in the hot sauce while it is setting there fermenting?

Day 6
Mine has reduced a bit
No bubbles or signs of fermentation
No mold or off smells

@anyone
Do fermented hot sauces show any signs of fermenting?

KCMO what about your kimchi recipe?

 

Have just checked mine and it just looks like liquidy gloop, with slightly less liquid than there was originally. No sign of fermentation but it is only day 4 for mine. 


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#26 PsyBearknot

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Posted 18 August 2016 - 09:46 AM

That's pretty much where I was at day 4.

Day 7
There is some small bubbling going on. Smells good. I like the ratio of peppers for heat. I could back the salt off a bit. May not suggest doubling it! But can handle doubling the garlic! Especially when adding lime juice watch the salt

Added 4 limes of juice and about 1/2 cup apple cider vinegar and the sugar to the blender with the fermenting. Blended well. Back on shelf.

I think the heat level in 1# jalop and 1/2 # habanero made into a paste diluted to 1 quart will do just fine. May add a couple of non heat peppers to flavor next time.

image.jpeg image.jpeg
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#27 PsyBearknot

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Posted 24 August 2016 - 05:36 PM

HOT SAICE DAY!
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#28 PsyBearknot

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Posted 24 August 2016 - 09:17 PM

Today day 7 of 2nd ferment.

Before blend

image.jpeg image.jpeg image.jpeg

Blended well with vitamix.

image.jpeg

Strained

image.jpeg

Hot sauce...

image.jpeg

But wait! Do you see it?!?! Did you catch the bonus man?!?!

image.jpeg

F'N FERMENTED CHILI PASTE MANNNNN!!!!!
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#29 PsyBearknot

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Posted 24 August 2016 - 09:26 PM

Initial thoughts and review

Watch the salt. You can always add more.
I doubled most ingredients and was suggested I cut the salt, lime and sugar down a bit.

I love this hot sauce
Def let it go for the full 7 day ferment on each step.

DO NOT throw the chili paste out. Has different profile about it. Damn it! Where's that bottle of curry powder?
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#30 Juthro

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Posted 24 August 2016 - 09:48 PM

Looks amazing, Psy!

I wish I had some of that on our burritos that we had tonight :)
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#31 wharfrat

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Posted 24 August 2016 - 09:55 PM

looks delish.. should put this in the cookbook



#32 PsyBearknot

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Posted 25 August 2016 - 07:39 AM

Thanks guys! I'm pretty happy with it so far.

Let me make it a couple times and tweak the recipe for salt sugar and lime

Rainbow! How's yours coming along?

#33 Defiance

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Posted 25 August 2016 - 02:42 PM

One thing I'd think about changing is not adding vinegar until AFTER the fermentation if your hot sauce isn't sour enough. Lactobacillus likes a moderate pH:

 

http://aem.asm.org/c...75/13/4374.full

 

"Optimal pH ranges were therefore determined for several lactic acid bacteria, such as Streptococcus thermophilus (pH 6.5), Lactobacillus bulgaricus (pH 5.8 to 6), or Lactococcus lactis subsp. cremoris (pH 6.3 to 6.9)"

 

That should help you kick off fermentation process and see some bubbling much faster. 


Edited by Defiance, 25 August 2016 - 02:44 PM.

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#34 PsyBearknot

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Posted 25 August 2016 - 05:06 PM

It has a 2 part fermentation with the first being without the vineager and lime, just the chilies, garlic and salt. The second is with everything else

I'm reading more I have found a error in my ways. I used regular table salt. This is iodized and hinders some of the fermentation process. It called for kosher.

Next time I will use a better salt for this process like more unrefined such as sea or Himalayan.

The 3 main ingredients in vegetable ferment is Vegi, salt and water. Added water, not water from the veggies. Also makes me wonder if a little added water or dissolving the salt into a thick solution of salt/water might make for a better ferment as well.

I also want to make my own apple cider vineager as well to use in a batch.

After reading this I am pretty sure the original recipe with 1-2 days ferment only resulted vineager based hotsauce that they "thought" was fermented.
Glad I looked at the original recipe it was based off of and saw the 5-7 day suggestion.

#35 PsyBearknot

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Posted 25 August 2016 - 05:09 PM

<runs out to pepper patch in garden and does the naked hot pepper dance in hopes of the peppers growing on the plants will mature Before end of season>

#36 Juthro

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Posted 25 August 2016 - 05:40 PM

If the recipe called for kosher to start with, and you used the same volume measure of table salt, that would explain why it came out too salty. Kosher salt is a lot larger grain then table salt, and is "fluffier" in a measuring. It doesn't seem like it should make much of a difference, but it does.

I learned this the hard way when I made brine one time for some fish. I had ran out of kosher and used regular table salt(though it was non-iodized), and the fish came out WAY too salty.

Edit: If you wanted to use table salt, you could find the weight of that measure of kosher salt, and the use that weight of table salt. At least that is what I've read on canning web sites, though I haven't tried it.

Edited by Juthro, 25 August 2016 - 05:43 PM.

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#37 PsyBearknot

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Posted 25 August 2016 - 05:48 PM

Ya I did not think about that factor Juthro. So I used table salt AND doubled it for a double batch. Then Add the line that mimics salt on the taste buds....and ya!
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#38 rainbowsmurf

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Posted 01 September 2016 - 03:23 PM

The chilli paste makes a mean chilli ....  had my guests singing "ring of fire" but they loved it. 

 

Can't be bad, two sauces for the price of one!


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#39 PsyBearknot

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Posted 01 September 2016 - 05:22 PM

Ohhhhh! Nice!

#40 PsyBearknot

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Posted 11 September 2016 - 09:49 PM

Round twoimage.jpeg image.jpeg image.jpeg
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