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Fermented hot sauce

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#41 Juthro


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Posted 15 September 2016 - 06:28 PM

Round two

So what kind of changes did you make in your recipe, and implementation from the last batch?

I didn't grow much in the way of hot peppers this season, mostly sweet's and the heatless jalapeno's that I smoke dry and grind for my smoked chili powder.

But as I just opened up a new bottle of Franks, you've got me thinking maybe I need to reevaluate my planting plan for next season.

#42 GLP



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Posted 16 December 2016 - 09:38 AM

Nice job PsyBearknot, nice pictures and explanation along the way. Definitely looks like a keeper recipe for this coming years harvest. Yummm! :tinfoil:

#43 CatsAndBats


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Posted 06 November 2017 - 01:56 PM



I forgot to tell y'all that I started to make fermented hot sauce too. Above is round two of serrano chili pepper hot sauce ferment that I started today.


Salt, serranos, whole pepper corns, whole garlic and some fresh herbs from the garden. 


I just recently watched the ferment episode of "cooked" by Michael Pollan. I'm a huge fan of his books and this documentary series is outstanding. Here's the trailer, it's on Netflix streaming:


[Direct Link]


Website: http://michaelpollan...-series-cooked/


Here's the fruits of my former efforts!



Attached Thumbnails

  • ferment hot sauce.jpg
  • ferment hot sauce2.jpg

Edited by CatsAndBats, 06 November 2017 - 01:58 PM.

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#44 CatsAndBats


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Posted 11 November 2017 - 03:32 PM



Here's a quick ferment that I started for good horseradish (my hope). I got tired of buying the stuff out of little jars so I got a big chunk of horseradish, a hunk of black radish (much hotter than regular radishes IMHO), sliced them and put in the brine! Looking forward to pureeing them up with some olive oil!


I find that I can use my odd sized jars (decorative pasta sauce jars) with the metal rings/lids that I have a million of. Waste not want not!

Attached Thumbnails

  • horse radish.jpg

Edited by CatsAndBats, 11 November 2017 - 03:35 PM.

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