I'm making hot sauce. It's gonna ferment for a while. jalapeno, serrano, poblano, smoked molita, cambray, garlic, and cilantro, all mixed together in a 3% salt brine solution. once it's done percolating, probably a month or so, I'll take it out, blend the shit out of it, then pasteurize it (slowly heat it in a pot to a temp of 180f, then cut the heat). afterwards I'm gonna bottle it up and give all my friends some
>>20976728Send some my way shithead
>>20976728sounds good m8
>>20976728>inb4 soyjak facesneeds vinegar
>>20976735kek, terminal brain rot
>>20976728Do you really need the bubbler thing on the top? I made kimchee a couple times and never got around to using those things, but I bought them. So just poke holes in my mason jar lids and dump all that stuff together? I've been wanting to get in on one of these pepper fermentation threads forever. I got scared and threw my sauerkraut out before giving it a chance. I'd definitely invest the time and money to make a really unique hot sauce all my own. So you can just throw scallions and whatever you want in there like kimchee? And you don't need vinegar? What about later?
>>20976760There's several ways to do it, but an anaerobic environment is ideal for preventing mold infiltration. I got a kit on Amazon that has the airlocks, lids with holes pre-drilled, along with plenty of rubber gaskets. I've found a lot of different information on how to do a brine, but what works for me is making a 3% brine by dissolving 115g of non-iodized salt into a gallon of distilled water (a gallon of water is ~3780mL, water weighs 1g/mL, so 3% of 3780 is 115). and yeah I just chop everything up, put it in the jar, and then cover it in brine. The top is big bell peppers cut into broad chunks as a cover to keep everything submerged, with a glass weight on top. I use a pair of sterilized tweezers to remove any organic matter that makes it to the top, such as seeds or bits of plant matter, as any matter at the brine-air interface presents a substrate for mold to start growing. This is my 4th batch of making sauce like this and it hits every time.
>>20976802post pls pic of finished sauce
>>20976802Thank you for the info, anon. I've screencapped your posts and the photo for reference and I'm going to order the stuff soon. I'll probably pickle some jalapenos and onions tomorrow just because I'm excited to be doing stuff again.
>>20976849cheers! I started with a single quart jar and now I do it multiple half-gallons at a time (each of these jars are half-gallon). couple things to keep in mind:-get some glass fermentation weights as well, just look em up on Amazon. get ones that'll fit in a wide mouth mason jar-leave enough headroom for the brine level to rise and fall, which it will do as it ferments and bubbles. you can see in the second jar that a bit of brine pushed up into the airlock, because I didn't leave enough room-it's also a good idea to leave enough room that you can visually inspect the top of the brine. both to look for floating organic matter and any mold -a thin white layer on top is kahm yeast. it's harmless but will make the sauce bitter, you can just skim it off-any other fuzzy stuff growing on top means you gotta throw the whole jar out-mold in the airlock is fine. when my last batch was done there was a ring of black mold in the airlock of two of the jars, but none inside the jar itself. just make sure you bleach the absolute shit out of them when done
that looks incredible, can i be your friend and get sum when its ready
>>20976802>There's several ways to do it, but an anaerobic environment is ideal for preventing mold infiltration.Ideal conditions for cultivating botulism, too.
>>20976728Do you have a fermentation weight?
>>20977122A pH below 4 is safe from botulism, I test mine and they always get down to around 3.5>>20977206Yes, there's glass weights in each jar keeping stuff submerged
are you going to add any fruit/sweeteners when you blend?
>>20976728You don't keep some?
