/ck/ - Food & Cooking

>>12659616
Perfectly fine, but it will add more sweetness. You can ferment any ol' mishmash of vegetables together, it will just have different flavors. One of the things that improved my fermented hot sauces was 1 or 2 years ago when we used to have some fermented hot sauce threads and experienced guys were putting all different kinds of things in the pepper ferment. I assume we don't have those anymore because the eceleb, fastfood, /pol/ kiddies can't into it.

>>12288329
*These were a straight habanero I made last year. No lime juice which I'm convinced really is a game changer. I will always add that when I blend in the future.

>>12177208
Stay a sickly shade of pale, kid.

>>12120153
Dude do you know where you are? Most here have been indoctrinated by the megacorporations into believing they can't take a piss w/o someone holding their wee wee for them.

>>12059785
Niggah, I'll put my fermented hot sauce against your meme faggotry any time. Problem is, you think siracha (aka, spicy ketchup) is a hot sauce so you'd start gagging and crying after a taste of mine. Now go evolve some tastebuds in your offspring, or whatever, lol!

>>11912234
I'm too drunk to explain it, try tomorrow

>>11701471
We still have a hot sauce frementation thread occasionally, but there's only a handful of us dojng it. Your threads are what got me into it and I'll never go back to vinegar based.

Bottled this batch a few weeks ago after fermenting the habaneros, carrot, tomato and garlic in a 5% brine for @ 2 months. Ground the solids, added some vinegar and a bunch of fresh squeezed lime juice. Really superb, hot, savory and fruity. What hot sauces have you been making?