*oooohhhhhhhmmmmmmmm* [calm]So. I took random end of the season garden veggies and blended the shit out of them, and added a separate blend of random hot peppers 50/50. Total with 5% brine was about half a gallon.On top I put a canning funnel the sam diameter as the jar capped by a coffee filter, then added an inch of glass beads to displace 1" on top.After capping with this, I poured the brine into the rough mash.Wait one week.Blend like fuck. Pour over strainer. Hand squeeze remaining pulp to death (I jerk off a lot and play bass, strong grip) over strainer.50 ounces fermented hot sauce.
fermented in cum
>>21630246
>>21630246I don't drink anymore so I am invincible to juvenile stunt suggestions.
fermented hot sauce is fermented and hot
>>21630260I don't know much about lacto-fermented stuff but health nuts seem to fucking love it. I thought that Kambu-shit-whatever was vile but this is a banging veggie hot sauce. Kind of a nice way to use scraps. I'd put it a bit above Tabasco but not crazy hot.
>>21630268Yes, it's probiotic like joghurt, promotes gut bacteria, etc., but it mostly just tastes very good. Unless you cook it it'll keep fermenting for a while and only get better.
>>21630287Now, is barrel aging involved? I could get one of those liter ones the whiskey people get for home...
sounds disgusting
>>21630316It's not necessary but that's how Tabasco sauce is made. If it even does anything you might be able to get similar results in glass containers by just dropping a few pieces of wood into the sauce.
>>21630325If it tastes like strong vinegar and not rot, it's perfectly shelf stable for some 8-12 months. You probably don't have cleaner liquids in your entire house.
>>21630241Who the hell puts veggies in their hot sauce? A tiny bit of carrot or ginger extract might be a good idea but it looks like you just made a spicy bisque
>>21630405Green bell peppers, chunks of zucchini, I think 5 cherry tomatoes... just some "stuff". A pinch of the oregano, parsley, and rosemary from the herb patch. All the late stuff.And it's awesome so there is that. Just an experiment that worked, but if you got recipes let's go.
>>21630407Nah I'm sure it tastes good. it's just a very unconventional "hot sauce"My hot sauces usually boil down to (haha get it) pureeing a bunch of scorpion peppers, adding a bit of vinegar, lemon/lime juice, and salt/ginger/turmeric/fruit extract as desired, and boiling it down to my preferred consistency before bottling
>>21630413Hey cool, how does the citrus play, and does extra acid chemically change the ferment?I didn't have a plan, I wanted to make a sauce and I can mentally mix flavors and grab and taste shit. At least on the like Gordon Ramsay baby food challenge I'd do good and the mystery basket stuff. I'd 100% lose to some retard simple thing too lol.
>>21630459I usually don't bother with fermentation, but if you do then you generally add citrus afterwards. I wouldn't add lime before fermentation because it becomes super bitter but lemon juice (no pulp) is fine, just slightly different. Can't explain the flavor change, it's really subtle with lemon juice anyway
>>21630546I'm new at it and I figured a general fermenting discussion could come of it. People can post their methods.
>>21630254>I don't drink anymore so I am invincible to juvenile stunt suggestions.hot sauce in the anus would destroy the weak bacteria and allow the strong bacteria to thrivecheck with your dr. first though
>>21630241>hot sauce >I play bassYou suck
>>21630241>Total with 5% brine was about half a gallon.why not vinegar
>>21630663That's the interesting part, it brews it's own. You need a one inch gap between all pulp and the top of the brine plus one inch if you're doing a closed container with daily opening to release gas.There are also valve tops and glass press weights, all that shit is like $20.But when you ferment it it's richer and probiotic instead of just snappy tasting.
>>21630663I mean, just try it, you need I think 24oz of green peppers and 20oz of hot peppers all chopped to mush in a half gallon jar with some brine. You can figure out the rest, just leave it for a week on the shelf, nothing special. Not dark or whatever.
