SAUCE

[Anonymous No.11272609]

hey fellas. ive been doing a lot of lacto fermenting over the past month with pretty good levels of success. i just finished my first batch of kraut and it turned out awesome, and i wanted to turn to trying lactofermented hot sauce next. obviously the technique itself is relatively simple but to the people experienced in this i had a question. i really enjoy the fruity unique flavor that comes from habaneros, but i dont necessarily want to impart an insane habanero level of heat. what would be a good neutral (or complimentary) pepper that would ferment happily withthe habanero, and what would be a good ratio of habanero to other pepper i would be likely to follow that wouldnt mask the pepper and also not just give me liquid lava. thanks in advance.

[Anonymous No.11272618]

hot sauce pleb here, does the fermentation process make that much difference if I'm only adding a few drops to a meal?

[Anonymous No.11272644]

>>11272618
op here and id also like to know how exactly fermentation time effects and imparts flavor. ive seen 5 day all the way up to 3 month ferment recipies and really id prefer to know what the best time to flavor ratio is

[Anonymous No.11272769]

>>11272609
>insane habanero level of heat.
Last year I fermented a habanero with tomato, garlic and carrots that was milder than my tobasco/garlic so consider using some vegetables or fruits with sugars in them to help mellow the habaneros.

[Anonymous No.11272839]

>>11272769
was the one habanero enough to really take on the flavor of the pepper? my real goal is to really develop that flavor because i enjoy it so much.

[Anonymous No.11272844]

>>11272609
I'm making a habanero fermented sauce with these ingredients from my garden right now. Going to use a 5% brine.

[Anonymous No.11272936]

>>11272844
monitoring, if youre not too far ahead you should post your process and your recipie if youre inclined to

[Anonymous No.11273093]

>>11272844
>>11272936
also, ferment first and then puree... or vice versa? i see pretty much both equally no matter where i look

[Anonymous No.11273144]

>>11273093
I just finished. I destemmed and sliced the peppers into 1/4" or so rings, and after a few layers added some chunks of carrots, a few cloves of peeled and smashed garlic, some chunks of tomato and pressing them down until I got @ 1"-2" from the top. Mixed up a 5% brine at a ratio of 50g kosher salt/1000g of well water. Poured it over it until covered and pressed down again to remove air bubbles. Filled a quart freezer bag about 1/4 full of the same brine and inserted until everything was pressed under the brine. Put the lid on loosely. The last 2 years I've done it like this and it's worked well.

After @ 1 month, I'll puree with some of the brine and add about 1/3 vinegar to keep shelf stable. Last year my habanero sauces came out a little too thin for my taste so this year I'll puree the veg with less of the brine.

[Anonymous No.11273456]

>>11273144
it doesnt look deseeded, do you purree seeds in aswell? if so where does it get heat wise? also is kosher salt manditory or is noniodized sea salt workable aswell as long as the weight is right? i live very far from the store and id hate to have to go back for salt. you probably prefer whitr vinegar blended into it aswell but i think im going to give apple cider vinegar a try and hope it doesnt get in the way of the flavor, even though i love how apple coder vinegar tastes

[Anonymous No.11273498]

how do I ferment hotsauce without getting an overwhelming yeasty aftertaste?

[Anonymous No.11273522]

>>11273498
I'd try more salt. How much did you try?

[Anonymous No.11273523]

>>11273498
By making sure your produce is completely submerged, that you measure your salt to water ratio by weight and not volume, and skimming off any yeast that may form on the surface. The first two will help inhibit the growth of kahm yeast, the last is a desperate measure to minimize the impact if it does grow.

[Anonymous No.11273533]

>>11273144
Nice. Do you by chance happen to know the masses of vegetables and brine involved?

[Anonymous No.11273716]

>>11273522
>>11273523

Was a 3% solution. I pretty much left it in my hot kitchen while I was away for 2 weeks and it probably over fermented.

[Anonymous No.11274103]

>>11273716

>>11273533

[Anonymous No.11274182]

I'm asking this annoying question because vegetables dilute the brine and the final salt concentration of is a pretty important parameter of lactofermentation.

[Anonymous No.11274276]

>>11273456
I just puree the seeds in. My understanding is most heat comes from the interior membrane but I used the whole pepper. Sea salt would work as long as it's non-iodized. In fact I used organic apple cider vinegar with the mother when I pureed last year and thought it was better than distilled white vinegar.

>>11273533
Since I used a 5% brine I didn't measure the vegetables. When I make sauerkraut I weigh the cabbage and use salt at 2% of that weight but with peppers there's less water to leach out and it would be harder to get them submerged dry salting that way. Also the peppers seem much tougher for the salt to break the cell walls unlike cabbage. Same principle when I make pickled cucumbers. I use a 4% brine for them. I reckon anywhere between 3-5% brine would be fine.

[Anonymous No.11274285]

>>11274276
>Since I used a 5% brine I didn't measure the vegetables
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