/ck/ - Food & Cooking

Fermentation with a 5% brine. Add whatever you want for flavor and ferment for 1 month. I've been doing it for 2 years after ironically enough, hearing about it on this board.

>>9645767
Are you fermenting? I made a hab/garlic/tomato/carrot a while back that turned out great. I blended with some vinegar and it's the nuts.

I ferment mine. Got this one going a few weeks ago with habanero, carrot, tomato snd garlic. I used a 5% brine. I blended another one a few days ago that had been fermenting for 1 month. It had a slight sweetness from the carrot and tomato with a nuance of garlic and starts out seemingly fruity and mild and has a slow build of heat that is quite delightful. Highly recommend. Reminds me of the "creeper weed" we had when I was a kid that snuck up on you.

I did a tabasco sauce that way last year and it worked fine. A little white mold formed on the surface that I skimmed off and it tastes very good.

This year I rough chopped everything and covered with a 5% brine wedging some boiled bamboo twigs around the top to keep everything submerged. I did a habanero tomato garlic 1 1/2 weeks ago and it's coming along nicely - no mold. I did another one yesterday adding some carrot (pic related). Whichever way, make sure you use a 5% brine (5g salt/100g water).

>>9475511
Lol, you're a caricature of a bumblefuck whitetrash. Here's a fermented habanero hot sauce I started today. You can enjoy that pic while you cool your mouth still burning from your ketchup you paid for at the NASCAR whooptie-doo.