4 Month Lacto Fermented Habanero/Garlic Hot Sauce Done

[zippy12]

I started this batch 9/23/2017

Strain the brine from the pulp keep the brine you will need it for thinning the final sauce.

Grind up pulp

done ... put in fridge for future sauces

Side note...
1) this stuff is hot and vapor will get into the air you are breathing
2) this stuff is hot wear gloves or next time you pee you will know how hot!
3) put in fridge this should keep for some time

 

[myownidaho]

Nothing better than fermenting your own!

 

[indaswamp]

Awesome Zippy!! I make my own hot sauces too...
I make Louisiana hot sauce with end of the growing season cayenne peppers and I make homemade sriracha with the jalapenos after salsa has been put up....I let the jalapenos go red on the vine.

Nothing better than fermenting your own!

True dat moi!

 

[dr k]

How do you ferment it? Lacto?

 

[zippy12]

How do you ferment it? Lacto?

Google "Lacto Ferment"

here is a quick link
https://www.culturesforhealth.com/learn/natural-fermentation/what-is-lacto-fermentation/

 

[tropics]

zippy that looks good!! I am starting a few small jars today,watched a lot of utube videos the last few days. Likes
Richie

 

[zippy12]

Thanks Richie!
I finally found my litmus pappers and the PH was a 3 so I think I have a good Acid balance for long term fridge storage

Being Habanero you don't need much ... Just opening the jar is deadly

 

[tropics]

PH 3 you could keep that out on the counter forever.I have a blend of peppers in mine
Richie

 

[zippy12]

I really have to bring up this final note after uncovering ferments

The one on the left lost color (they were orange) .... I would say its BAD!

The one on the right looks awesome and vibrant. Just so people know what to look for...

Happy Easter All

 

[bdskelly]

Late to the party here . But this is a great post Zippy. Like! B