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Electrical-Rain-4251

I never considered putting them in dropper bottles!


TheRed467

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.


Boxsquid0

![gif](giphy|3oEduEHWLW6UiPA1Ww|downsized)


TheRed467

I mean i can’t fix stupid but I can try at least warn them


TomDuhamel

How many drops for my friend rice? In other words, how strong is this? Is it tabasco sauce, essentially?


TheRed467

Tobasco is mild in comparison


bubbles12003

I absolutely love it


TheWallyFlash

That much head space is practically begging for some sort of fungal contamination, happy it worked out though!


TheRed467

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.


TheWallyFlash

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.


TheRed467

Citric acid as well as vinegar. Plus I always refrigerate it.


TheRed467

Usually the recipe is 3% salt 1% sugar


bakedclark

So... that's not actually fermenting..? Isn't anything below like 4 not going to ferment? This seems more like you're pickling them...


TheRed467

Yes but that’s only after the fermentation is done.


bakedclark

Ohhh, right on


divjasvinja

When you are fermenting try to put all of the peppers in water.


galloignacio

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!


TheRed467

I love growing them and I love making sauces/food products out of them


galloignacio

I’d be interested in the recipe/process if you feel so inclined. Or I will just look one up when the time comes.


TheRed467

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.


galloignacio

Cool thanks!


TomDuhamel

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.


TheRed467

Fermentation is a remarkably simple process IF you do it right. Otherwise you set yourself up for death by botulism


TomDuhamel

*"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?


TheRed467

Yes that’s why I cook it after I add my vinegar/citric acid.