/ck/ - Food & Cooking

>>18105063
ok sven

>>18105063
Fermented sauce is bomb. Don't forget that it hast to taste good first and be hot second.

>>18105063
Here is what i have: jalapeno, lemon drop, scotch bonnet and a red one from peru (forgot the name)

>>18105073
I was practicing with other stuff to get the fermentation part down

>>18105063
hot pepper in vinegar

https://www.youtube.com/watch?v=-Jj5MTtfJfQ

>>18105079
Wrong

>>18105073
I would like to know what fruit pairs with what pepper? I read sweet stuff suppresses the heat and acidic stuff enhances it.

>>18105070
And recipes you tried?

Pepper farmer here. I have tried a lot.

This is the way:
Cut peppers in half. Put them in a jar like pic related, 1l or 2l, until 4cm from full. Add water that has 20g/l salt until the glass is 2cm from full. Push the peppers under the water with a colesaw leaf. The leaf needs to be under water too. Use gloves for all of this because of heat and hygiene.

Store min 1 month and max 18 months at a dark place at 15°c-20°c

Then there are 2 ways to go on:

1) get the peppers out, not the water, and blend them with a hand blender. Add water until you have the consistency you like. Throw in fresh garlic pepper and salt if you like. Enjoy.

2) get out the peppers, throw away the water and add vinegar and salt how much you like. Wait another month or better even 12 months. Press trough a sieve that has 300 microns. You have tabasco now.

>>18105073
Farmerfag here again. Bonnets make a great powder btw. pic related.

>>18105254
>coleslaw leaf

Sorry bro, I don't take advice from autists

>>18105255
Yeah planning on doing both powder and sauce. So some people make a mash before fermenting like chilli chump on youtube. Whats the difference between fermenting a mash and cut peppers?

>>18105255
Also could you recommend some stuff i can add? I would prefer if the colours of the sauce match the peppers. My scotch bonnets are yellow i was thinking mango?

>>18105254
Don't do this, it makes mustard gas.

>>18105268
The more shugar the more chance of mold because you need a low ph as fast as possible. Add it when blending in the end.

>>18105266
Mashing before is shit. It goes up the jar and makes a mess. If you leave enough room for that you will get mold because the air isnt used ip fast enough. Don't do this.

>>18105309
why is sugar bad? it's ph is neutral, just like salt. you use for some types of yeast instead of salt

I find the fermented ones too sour.
The Jamie Oliver recipe is really foolproof, and gives you same real tasty sauce. If you haven't made a sauce before, start with that.
Just play with the ratios of chillis and types of chillis to find a hotness you like. Move on to fermented stuff after that (or do it while you wait for the first batch to ferment).
>>18105108
Apple as a base works extremely well.

https://www.chilipeppermadness.com/

Use this guys recipes. He's a chilli wizard and I swear by him. I've made his habanero, jalapenos sauces and some other recipes.

>>18105317
Hmm ok it's not the ph. Maybe the yeast profits from it?

I thought I've read somewhere that it's bad but I cant find it now

>>18105108
I know you said fruit but carrots are good in fermented hot sauces.

>>18105415
Looks great thanks! But he also uses mash
See>>18105309
Maybe i try both and see for myseld

>>18105518
At least place a towel below the mash jar

>>18105458
>>18105309
I have no fucking idea about preserving/fermenting ingredients, but if the goal is to lower the ph quick, is it a bad idea to add some sodium bicarbonate or sodium carbonate? I use both in the kitchen anyways, the sodium bicarbonate for tenderizing meat and the sodium carbonate for alcaline noodles (and cleaning the kitchen, but that's besides the point).
Or would that fuck with the fermentation process by making the medium too alcaline for the bacteria we want?

Ignore what I said in >>18105693 I got things twisted and thought low ph was alcaline when it's the opposite. My bad.

>>18105567
Okay i read a few guides and i think the secret for mash is the salt cap

>>18105087
Tobasco tastes like spicy vinegar.

>>18105760
It becomes super salty that way. Ive tried it all Im 3 years into the game.

our guy brad did this
https://www.youtube.com/watch?v=UGjCeAbWKPo

>>18105827
Fuck man i dont want to ruin my batch

>>18105857
This motherfucker just let the peppers stick out of the brine?

>>18105063
>I want to make my own hot sauce this sommer. Could someone with a bit of experience drop some knowledge?
grow your own pepper plants so you aren't bottling up a bunch of insecticide...bugs love to devour ripe peppers

>>18105063
>pepper farmer here
>chili wizard
>a hotness you like
>scoville aficionado

Shit this was written in this Red'*it tier shit thread
This is all of you ITT

>>18106009
It's possible when everything is super clean but it's not optimal.

>>18106078
No these dudes buy their hot sauces. I grow my own peppers and try to make something tasty out of it. Now tell me a few of your hobbies you fucking retard

>>18106111
>i grow my own hecking peppers

>>18105990
If you have done this go the tabasco way. Add vinegar after fermenting to make it less salty.

>>18106118
Again tell me 3 hobbies of yours

>>18106123
Shit man don't be like this. I grow peppers myself I am a hot sauce DYI man too

>>18106118
>>18106078
I literally do scientific shit growing peppers in a dwc for the fucking nasa (see space challenge sticker)

What are you doing? I bet youre filling cum bottles in ur moms basement lmao what an absolute loser you are calling a pro giving advice a redditor. Most pathetic poster ITT, how miserable you are get a life cumboi.

>>18105079
>hot pepper in vinegar
>>18105107
>Wrong

No, he's not wrong. There are a lot of nice suggestions in this thread but fuck the gatekeeping, my first homemade sauce was home-grown jalapenos and serranos with the stems cut off, whole otherwise, pureed in a blender with white vinegar and salt, and that was it. And it was delicious. (The only "issue" was that it was pretty thick because I didn't want to add too much vinegar, but even a lot of popular sauces are quite vinegary.) You can move on to more advanced techniques from there, but why discourage people when "peppers, vinegar, salt" really are the basic ingredients.

>>18106111
>No these dudes buy their hot sauces
Not only do they buy them, but they don't eat them, they "collect" them and put them on display like Funkopops. But hey... what's wrong with that? Wanna come down to the basement and survey the Sauce Vault, m'lady?

>>18106133
>i fucking love SCIENCE

>>18106123
Trolling, shitposting, and forcing memes.

>>18106135
>The only "issue" was that it was pretty thick
better than the alternative, those watery louisiana sauces don't stick to chikkum wangs

>>18106133
Back to red/dit cuckboi

>>18106133
pretty based setup anon. you really got the soijak posting troons seething

>>18105063
unironically wear a mask and gloves
the vapors after stewing the peppers will fuck you up if you dont.
the easiest and best tasting hot sauce you can make at home is habenero sauce
i have tried multiple jalapeno recipes and they all turn out average.

>>18106391
Plain habanero or mixed with things?

>>18105063
-Acidity kills germs
-Salt kills germs
-Salt kills yeast
-Yeast turns sugar turn into alcohol. Some alcohols are desirable, some are lethal.
-Humidity and moderate heat improves lactofermentation aka flavour aka yoghurt.
-High(er) heat speeds up the process but doesn't increase flavour and once it's done your entire structure implodes completely, leaving you with rotten garbage and 0 taste.
-Drought and cold improve acidification aka vinegar type tastes, avoid them if you can.
-But you can put a fermentation in the fridge (6°C, not 2°C) to put it on hold, while you're away on holidays or busy with work.
-You can easily restart it by introducing a teaspoon into a new mix of 50/50 chili and vinegar, throw the rest away.

>>18106391
Scotch bonnet sauce is best. I've harvested like 10kg orange habs.

My bonnets pic related

Don’t touch pee-pee.

>>18106536
Heres my batch from last year wich i ruined because im retarded

>>18105317
Mold feeds on sugar, you need salt or acid to kill mold spores and Clostridium botulinum before they can proliferate. If your brine is either salty or acidic and you don't have peppers sticking out you should be fine.

>>18105254
>colesaw leaf

>>18106078
How do the shitty r*eddit soiboi hotsauce meme and the shitty whypepo can't eat spicy mayo meme coexist on one website?

>>18106123
Does your wife have a boyfriend? Yes I knew it

>>18105078
>multiple jars
>no fish

:|

>>18106647
Oof but its ok I guess
>>18106694
So it's "cabbage leaf". I've looked it up now, im german I didnt know the word sry

>>18106832
my father always made pickled cucumbers. He took a stone pot with a wooden lid on top. he weighed it down with a weight. So the preserved was under the liquid.

>>18105063