/ck/ - Food & Cooking

>>10662372
Yeah, when you make your own fermented for a month and keep it in the fridge or even add 30% vinegar to make it shelf stable you don't get that vinegar bite. Fucking corporations (i'm looking particularly at tabasco) cut their fermented peppers with vinegar to the point it's worthless. If you have a vinegar flavor, you're being fucked hard and fast.

It really should be good because they ferment tobasco peppers in an oak barrel for 3 years. The problem with it is they cut it with such a huge amount of vinegar for muh mass produced profit and servicing to the LCD of the barnyard herds of sheep that it only tastes like vinegar.

t. ferments cayenne pepper sauce that's hotter and more flavorful than most hot sauces on the market.

>>9814387
The strange thing is they ferment the ground tobasco peppers in oak barrels for 3 years so it should have a really great flavor. The problem lies in the fact they dilute it with a shit ton of cheapass vinegar. I ferment my own tobascos and add 30% organic apple cider vinegar and it doesn't taste vinegary at all. They must be using a 20/80 tobasco/vinegar ratio or worse for muh profits.

>>9777420
Mah nog!

Sounds interesting. I made this tobasco/garlic last year but I fermented it instead of adding vinegar. I've got a batch of habanero/garlic/tomato fermenting right now. I definitely think it's worth it since I grow my own peppers and I can create any flavor profile I'd like.

>>9438103
Really? Did you use a 5% brine? What were your ingredients? I did my first one last year using homegrown tabasco peppers because of a thread on /ck/ and I'll never go back to the vinegar brine I'd always done before.

>>9338690
Yeah, I was distinguishing between a fermented hot sauce (which I do, pic related) and just a cooking sauce I make for a specific dish.

>>9270011
Nice peppers, my man! Ferment the hell out of those globules of hot goodness with a 4-6% brine and you btfo of any pateurized shelf stable crap.

>>9265908
>unable to grasp the rudimentary concepts of fermentation
>chopping up peppers and adding a 4%-6% brine is a task far beyond my mcdickwendychikfilatacobellbugherkangkantuckchicken existence.

>>9177219
I made some last year out of tabascos. I chopped them, placed in a large sanitized jar and covered them with a 4% brine (4 grams of salt/100 grams non-chlorinated water). I put a small plate on top to keep them submerged and placed a loose fitting lid on top so gas could escape. After 1 month the fermentation activity was done and I blended it fine and added about an amount of vinegar 1/4 of the volume so I could keep it on the shelf. I think it tastes. This year I'll be making a habanero/garlic when my peppers ripen.

>>9105213
I think you'll like it better. About a year ago there was a guy heavily into fermenting that was posting threads every couple weeks. I don't know what happened to him and it's a real shame because he knew what he was talking about. I may have to pick up his mantle because this year I've done a couple batches of fermented cucumber pickles that beat the hell out of the vinegar brine style and a batch of sauerkraut. I've got habenero, jalapeno and tabasco plants that I'm waiting on to do more hot sauce.

>>8909666
I did it with tabasco peppers from the garden last fall after seeing a thread here about it. It came out really nice. The fermentation adds a completely different tang than the typical vinegar base.