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/ck/ - Food & Cooking

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13346755 No.13346755 [Reply] [Original]

Anyone ever tried fermenting their own hot sauces? Pretty easy and you don’t get ones full of sugar like some of the big brands. Pic related, finishing this tomorrow and it smells like heaven every time I open the jar.

>> No.13346779

Enjoy dying of botulism

>> No.13346797

>>13346755
inb4 hotsoyce image guy

>> No.13346798

>>13346779
Vinegar does a good job preventing that. Enjoy your bland tasteless slop.

>> No.13346854

>>13346779
Is this trolling or pure ignorance

>> No.13346862

*BRRRRRRRRRRRRRRRRRRRRAP*

>> No.13346863
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13346863

>>13346755
Why yes

>> No.13346867

>>13346755
That looks like a jar of sharts.

>> No.13346944

>>13346862
>>13346863
Grow up.

>> No.13346947
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13346947

>>13346944
You first

>> No.13346950

What hot sauce is full of sugar? I’ve never had one like that.

>> No.13346956

>>13346944
*braps in your open mouth*

>> No.13346957
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13346957

>>13346755
>HOT SAUCE!

>> No.13346963

>>13346755
i ferment whatever it is that's stuck in the area between my balls and my asshole

>> No.13347055

>>13346950
A lot, Sriracha for one.

>> No.13347063

>>13347055
OH SAY CAN YOU SEE

>> No.13347088

>>13347063
Huh?

>> No.13347093

>>13347088
WHAT SO PROUDLY WE HAILED

>> No.13347109

Fucking stop with this hot sauce meme
If you buy anything other than tabasco you're a fucking retard

>> No.13347125

shid

>> No.13347135

>>13347109
>Memebasco

>> No.13347163

>>13347125
and fard

>> No.13347180

>>13346755
This thread demonstrates how far this board has declined. Several years ago a guy was posting hot sauce fermentation threads that had great discussion and information. It got me to start fermenting mine instead of making it with vinegar and the quality difference was amazing. Nowadays it would be pearls before swine on this board.

>> No.13347185

>>13347180
*sprays steamy shit all over your cargo shorts*

>> No.13347200
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13347200

>This thread demonstrates how far this board has declined.

>> No.13347202

>>13347180
It’s literally one autist, aka the post directly below yours. I don’t know if his mother got raped with hot sauce as lube or he has a weak colon; it’s frankly a pathetic gimmick.

>> No.13347208

>>13347109
>tobasco
Boom boom

>> No.13347264

>>13347200
it's a food and cooking board and you are posting soijack stupidity

>> No.13347271 [DELETED] 
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13347271

>it's a food and cooking board and you are posting soijack stupidity

>> No.13347286
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13347286

>>13347271
>>13347200
>>13346957
>>13346863
>unironically soyposting

>> No.13347295
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13347295

a minute of silence for the victims of brutal anal rape that can no longer enjoy hot sauce

>> No.13347315
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13347315

>>13347295

>> No.13347333

>>13347295
Gottem

>> No.13347340

Well I'm only a little more hopeful for my first batch as I am for this thread. There's a lot of floating pieces even though I tried using a water filled bag instead of a weight. It's in an airlock though, so it may be okay.
I'm planning on letting it go for 3 weeks.

>> No.13347344

>>13347340
nice blog, homo.

>> No.13347349

>>13347340
VERY cool

>> No.13347355

>>13347340
Uh this thread isn’t gonna be here in 3 weeks LOL

>> No.13347361

>>13347355
Goddamn you're dumb

>> No.13347462

>>13346755
just keep veg below 4% salt brine. I HATE that fucking white yeast that destroyed various batches of sauce or kimchi..

>> No.13347489

OP how do you plan on using this hot sauce? I've made it before but when I used it I noticed a lot of the plant fiber would get stuck in the bottle I was using and only a runny, filtered form of the sauce would come out. How do I get most of the flavor in a purely liquid form? I have a high speed blender so that can't be the problem.

>> No.13347525
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13347525

>>13346755
INGREDIENTS?

>> No.13347544

>>13347462
>just keep veg below 4% salt brine
Is that before or after it draws water from the veg and dilutes itself? Seems a better idea to specify salt as a percentage of dry vegetable weight and let it make brine in situ.

>> No.13347545

>>13347489
When I made my batch I blended it and didn’t have any issues with fibers or anything

>> No.13347565

>>13347489
It's mostly the skin that's hard to blend. If you blanch the peppers then put them in ice water you can peel them easily.

>> No.13347568

>>13347565
Although that probably messes up the microbe balance if you're trying to naturally ferment it.

>> No.13347570

imagine the smell of your vinegary shits the next morning

>> No.13347603

>>13347544
>Seems a better idea to specify salt as a percentage of dry vegetable weight and let it make brine in situ
This. Or one could give salt as a percentage of water+vegetables if dilution is needed, otherwise it's so vague and useless, I don't get it.

>> No.13347622

>>13347570
Well you DO use vinegar to make it...