Fermented Habanero Sauce Finished

[tropics]

Picked 6 Habs off my plant

Bought 6 Red Bell Peppers that was 2 much for the 2 quart jars
I chop all the ingredients pretty small to fill the jars
These will sit for 2 months or more

Richie
Ingredients for 2 Quarts
6 Habs
4 Red Bell
6 Garlic toes
4 Tomatillo
1 Med Red Onion

3% Brine
2 C Distilled Water
2 T Kosher Salt
1/2 tsp citric acid

The ferment liquid was nice an clear
Tasted real good Fruity

This was till perking pretty good I cleaned the
air lock and refilled it in 10 min. the liquid was
all the way to the top

That was all the pics till I bottled it

This stuff taste great
Richie

 

[gmc2003]

Looking forward to seeing the end results Richie.

Point for sure
Chris

 

[drdon]

Gonna be hot!
Don

 

[tropics]

Chris thanks for the like
It will be a long wait it is perking nicely already

 

[xray]

Thanks for posting Richie. Looking forward to the finished sauce.

 

[pushok2018]

Looks good! Like.
tropics, I never fermented this kind of stuff.. Could you share what conditions should be used for fermenting? Thank you.

 

[ofelles]

There's just something not right about this. Eat too much and it's sweaty drunk time.

 

[clifish]

Following this Richie. Do you think if they were vacuum sealed in mason jars it would go faster or would it actually inhibit the fermentation?

 

[tropics]

Thanks for posting Richie. Looking forward to the finished sauce.

Joe no problem Thanks for the Like I appreciate it
Richie

 

[tropics]

Looks good! Like.
tropics, I never fermented this kind of stuff.. Could you share what conditions should be used for fermenting? Thank you.

I put them in my basement it is around 70°F when it gets colder the fermentation will slow down,if it was to get hotter it would speed up.Thanks for the Like I appreciate it
Richie

 

[tropics]

Gonna be hot!
Don

Don I don't think it will be as hot as the SC Reaper sauce I made
Richie

 

[tropics]

There's just something not right about this. Eat too much and it's sweaty drunk time.

This will be great on every thing just wish I had more Peppers Thanks for the Like I appreciate it
Richie

 

[tropics]

Following this Richie. Do you think if they were vacuum sealed in mason jars it would go faster or would it actually inhibit the fermentation?

I think it might work Al does some pickles using the vac sealer.
https://www.smokingmeatforums.com/t...dy-to-eat-in-3-days-with-vac-canister.242196/ Give Al a shout he is always willing to help.
Richie

 

[tropics]

Finished 11/2/19
2 Months fermenting

Thanks for watching
Richie

 

[pushok2018]

Your boutled souse looks beautiful and profesional. Nicely done! I was always curious where (or how) your guys get your personal labels? I googled it but never was able to find the answer...

 

[smokerjim]

looks delicous, on a scale 1-10 how hot would you say it is,

 

[tropics]

Your boutled souse looks beautiful and profesional. Nicely done! I was always curious where (or how) your guys get your personal labels? I googled it but never was able to find the answer...

Thank you My sons friend is a graphics artist.
Richie

 

[tropics]

looks delicous, on a scale 1-10 how hot would you say it is,

Hard to really say maybe a 4 starts off sweet fruity then the heat gets your attention.Thanks for the Like I appreciate it
Richie

 

[pushok2018]

My sons friend is a graphics artist

That explains!

 

[Bearcarver]

Wow!!
I'll bet that stuff is Freaking Awesome!!
Nice Job, Richie!!
Like.

Bear