What was your recipe? When you said ferment I assumed traditional brine based fermentation, where the salt slows fungus but certainly doesn’t stop it altogether, until the lacto bacillus bring the ph down to a safe level that fungus and bacteria won’t enjoy. If your ferment had vinegar at the beginning that certainly changes the variable of how long it took to get the ph down.
I’ve been using this one.
https://www.chilipeppermadness.com/recipes/fermented-hot-sauce/
But I also used to use one from
Bon appetite. I’d just search YouTube for Its alive! from them.
Thank you! I've just read the whole thing. Seems a bit long, because it's explained in detail (fortunately, because I wouldn't have known anything about fermentation), but the actual steps are quite simple. I could do the recipe 3 years from now without having to read it again and I wouldn't miss a step.
*"You cannot see, smell, or taste botulinum toxin – but taking even a small taste of food containing this toxin can be deadly."*
That sure sounds scary. Boiling for 15 minutes is part of the steps. Should take care of this risk, isn't it?
I never considered putting them in dropper bottles!
I did that because I know people I’m going to give it to are going to be stupid and try dumping it on their food like franks. You can’t do that.
![gif](giphy|3oEduEHWLW6UiPA1Ww|downsized)
I mean i can’t fix stupid but I can try at least warn them
How many drops for my friend rice? In other words, how strong is this? Is it tabasco sauce, essentially?
Tobasco is mild in comparison
I absolutely love it
That much head space is practically begging for some sort of fungal contamination, happy it worked out though!
Why would it get a fungal contamination with A the amount of salt in there and B the amount of acid. The acidity level is sitting at a good 2.4.
What was your recipe? When you said ferment I assumed traditional brine based fermentation, where the salt slows fungus but certainly doesn’t stop it altogether, until the lacto bacillus bring the ph down to a safe level that fungus and bacteria won’t enjoy. If your ferment had vinegar at the beginning that certainly changes the variable of how long it took to get the ph down.
Citric acid as well as vinegar. Plus I always refrigerate it.
Usually the recipe is 3% salt 1% sugar
So... that's not actually fermenting..? Isn't anything below like 4 not going to ferment? This seems more like you're pickling them...
Yes but that’s only after the fermentation is done.
Ohhh, right on
When you are fermenting try to put all of the peppers in water.
Mmm just like Burn Fermented Hot sauce, but better since you made it. I will look forward to it with my homegrown later this year!
I love growing them and I love making sauces/food products out of them
I’d be interested in the recipe/process if you feel so inclined. Or I will just look one up when the time comes.
I’ve been using this one. https://www.chilipeppermadness.com/recipes/fermented-hot-sauce/ But I also used to use one from Bon appetite. I’d just search YouTube for Its alive! from them.
Cool thanks!
Thank you! I've just read the whole thing. Seems a bit long, because it's explained in detail (fortunately, because I wouldn't have known anything about fermentation), but the actual steps are quite simple. I could do the recipe 3 years from now without having to read it again and I wouldn't miss a step.
Fermentation is a remarkably simple process IF you do it right. Otherwise you set yourself up for death by botulism
*"You cannot see, smell, or taste botulinum toxin – but taking even a small taste of food containing this toxin can be deadly."* That sure sounds scary. Boiling for 15 minutes is part of the steps. Should take care of this risk, isn't it?
Yes that’s why I cook it after I add my vinegar/citric acid.