/ck/ - Food & Cooking

>>17460484
Here you go. I think the airlock, proper sanitation, and a low starting ph are most important things for a blended ferment. It's easy to get mold with a fully blended pepper ferment. If you can't do everything perfectly don't worry about it.

The other idea is to use roughly chopped peppers in 8ish% brine and make sure to keep submerged for the entire ferment.

After fermenting for however long you want you can strain and add vinegar and other flavorings. I hear the strained pepper pulp is fantastic if you dehydrate it by smoking it.

>>17031425
Salt bath to clean, blend, added 7% salt by weight.

Here's the professional way to do it. I followed it roughly.

>>16738136
You can my pepper focused fren. A truly heroic, kind, and generous anon divulged his professional technique for making fermented hot sauce.

Did you grow peppers this year? I have had moderate success growing hot peppers. I plan to overwinter them, so I'll have a crazy amount next year.

>>16614033
A gigachad dropped this in a thread a while back when I asked him how he fermented his peppers.

>>16566021
Here yah go hun. Thank me later.