Fermented Hot Sauce. First Attempt.
You can see a few pictures below but I will describe the thoughts first. My process was simple but I used the knowledge of the internet coupled with Megan’s knowledge of fermented foods. I will list the basics below
1) Prepare the peppers. This can be done in many different ways.
a) Some folks say to take the seeds out. Some don’t. The basic idea here is that if you are storing for long times, or cooking intensely, then deseeding is helpful. Eating things faster and fresher make this a non issue.
b) Chop or not chop. You can do the chopping, blending, mincing, etc anytime. It made more sense for me to do it first to open up the peppers and allow a more thorough fermentation and flavor melding. I assumed I would end up using an immersion blender to more thoroughly mix this… oops, I ate it too fast.
2) Prepare starter. Simple. Just add whey. Or starter vegetable culture…. or use your imagination.
3) Add salt. Important. Add to taste. I do not think it needs as much as some folks. I think that you should not taste it.
4) Add optional other goodies. Garlic. Lime juice. Fruit. Onions. Spices. Use you imagination. I think that the garlic is a must. With the drastic rise in vampire related television it is immensely important that we do our part to scare them away.
5) Sit in the warmth for 1-5 days. Hotter in the house means less time. Colder means more time.
6) Taste it. Is it good? Perfect.
7) Stick it in the fridge.
8) Eat it.
9) clean the jar.
My experience was that the first one I made was tasty but I used too many of the sweeter varieties of the peppers. the lack of heat created a more edible sauce. Meaning I devoured it in a manner of weeks. It was great.
The second time I made too batches. The first was using only the hottest peppers from my garden. This is amazing. The flavor combo of the garden peppers is something that you just cannot purchase in a store. The other batch I made was from a wide variety of peppers. However I used whey AND pickle brine from naturally fermented pickles. I figured that this would create a taste similar to pickled red hots or pickled jalapenos. I was right there, but I did not expect that it would be even more flavorful. I love the stuff.
Well. I would love to hear your stories of hot sauce ferments.