OT- Lacto Fermentation Fun- Peppers and Sriracha

lkapigian

Don't worry about food or container weight, just put whatever veggies you want just weigh your water, add 2% salt make sure you have enough water to submerge veggies...

alaskanassasin

I used this recipe with the addition on xanthan gum.


http://www.thejoykitchen.com/recipe/fermented-louisiana-style-hot-sauce

lkapigian

alaskanassasin said:

I used this recipe with the addition on xanthan gum.


http://www.thejoykitchen.com/recipe/fermented-louisiana-style-hot-sauce

Nice!

gmac

blind99 said:

Nice! What do you do with the leftover pulp?

I make fermented hot sauce from long red cayenne’s every year. After I’ve pressed out all of the pulp using a fine sieve, I spread the pulp really thinly on a baking sheet and dry it in the oven at the lowest heat. Break up the dried chunks and put them in an empty spice jar. 

There is still a lot of heat and flavour left in the pulp. I add it to chill etc but I also use it to spice up other pickled products. I put a tsp in each quart jar for pickled beans and asparagus.  Adds a nice heat and I like that I’m using the peppers to their fullest and not wasting much. 

If you have a spice grinder you can make it even finer, it’s really nice and very akin to ground cayenne pepper. 

lkapigian

@gmac that is a great idea, been tossing it in compost 

alaskanassasin

That’s a good idea! 
Additional ideas, I boil mine after fermentation to thicken it up a bit. 
 Also pre chopped peppers and vacuum sealed (half gallon mason jar quantities) them for future fermentation. 

lkapigian

alaskanassasin said:

That’s a good idea! 
Additional ideas, I boil mine after fermentation to thicken it up a bit. 
 Also pre chopped peppers and vacuum sealed (half gallon mason jar quantities) them for future fermentation. 

I use the. Xanthan Gum in lieu of boiling 

alaskanassasin

Ya I use that too, on bag should last me about 4 lifetimes!

GrillSgt

https://nourishedessentials.com/pages/nourished-essentials-products?utm_source=facebook&utm_medium=paid&utm_campaign=061818-kitrelaunch&utm_term=interest-fermentation&utm_content=conversions&WickedSource=Facebook&WickedID=6086500964008

So so would you fermenters recommend these?

lkapigian

For my jar ferments I just crack the lid daily . otherwise I ferment in a crock....but yes I would recommend these 

GrillSgt

Ok thanks. Looks interesting. 

lkapigian

Fun easy project @GrillSgt . I always have something fermenting.....try half sour pickles 

Cornholio

So it seems I could poke a hole in a jar lid and use one of my home brew air locks for this.  Inspiring posts, thanks!  

lkapigian

Cornholio said:

So it seems I could poke a hole in a jar lid and use one of my home brew air locks for this.  Inspiring posts, thanks!  

Yup!!

caliking

Oh man. I somehow missed this thread. Thanks for (yet )another kitchen hobby

There’s a papaya hot sauce made in Aruba that we haven’t been able to find here. I’m going to take a crack at it, thanks to this thread. 

I’ll be back to bug you with questions after my stuff from Amazon arrives...

lkapigian

caliking said:

Oh man. I somehow missed this thread. Thanks for (yet )another kitchen hobby

There’s a papaya hot sauce made in Aruba that we haven’t been able to find here. I’m going to take a crack at it, thanks to this thread. 

I’ll be back to bug you with questions after my stuff from Amazon arrives...

Awesome @caliking!

alaskanassasin

I ordered two cases of these bottles if anyone is interested in bottling.  Home made hot sauce makes good gifts.

 

 https://freundcontainer.com/search.php?search_query_adv=5+oz+Clear+Glass+Woozy+Bottle+&+White+Lid+-+WO1

fishlessman

have cayenne, thai, and ghost planted this summer, almost out of the stuff i made last fall. hoping some ghost peppers make it as those have not flowered yet.  what are you using to strain the juice out of the pulp, i just made it pulpy last fall. looks like you have it down pat right now.

lkapigian

alaskanassasin said:

I ordered two cases of these bottles if anyone is interested in bottling.  Home made hot sauce makes good gifts.

 

 https://freundcontainer.com/search.php?search_query_adv=5+oz+Clear+Glass+Woozy+Bottle+&+White+Lid+-+WO1

I get the woozy off amazon --if you are going to use xanthan gum you really want to be careful as you will never get it out of the bottle if to thick---I actually use a squeeze bottle to fill the Woozy --For home use,I use the squeeze bottles --enjoy!!

lkapigian

fishlessman said:

have cayenne, thai, and ghost planted this summer, almost out of the stuff i made last fall. hoping some ghost peppers make it as those have not flowered yet.  what are you using to strain the juice out of the pulp, i just made it pulpy last fall. looks like you have it down pat right now.

I just use a colander then I place a close fitting bowl inside the colander --works good- I did buy a Food Mill thinking that would be a great idea--Was wrong !

caliking

How much xantham gum do you use so it thickens enough, but not too much?

lkapigian

caliking said:

How much xantham gum do you use so it thickens enough, but not too much?

@caliking in a blender full ( 64 oz capacity) 1-2 tablespoons , start with 1---I will add -Do Not Fill The Blender Past 2/3 Full It Will Expand ( don;t ask me how I know this )

alaskanassasin

I use the "fruit vegetable strainer" attachment for the Kitchen aid. it bolts onto the food grinder attachment, so you have to have both

alaskanassasin

I first heard of xantham gum in the comments section of the recipe I linked earlier, here is a quote.

  Most important for gifting this stuff: the sauce tends to separate a little bit after a few weeks, a slight cosmetic flaw. To avoid this, you can add 1/2 teaspoon of xanthan gum (which many grocery stores now carry in the gluten-free section of the baking aisle) per quart of sauce. If you can't find it, Bob's Red Mill has it available for online purchase.

lkapigian

alaskanassasin said:

I use the "fruit vegetable strainer" attachment for the Kitchen aid. it bolts onto the food grinder attachment, so you have to have both

that looks pretty nice @alaskanassasin , I use 5 Litre fermenting crocks so I'd be dumping that a lot ,looks ideal for small batches

alaskanassasin

the tailings go into one bowl and the juice into another.  I ran about a gallon (two half gallon mason jars) through with no problems, when you get to the bottom of the jar, the seeds can plug the strainer outlet so it is best to go slow or catch them in a colander

alaskanassasin

last year I fermented yellow ghost peppers and cayenne, each batch at different ratios and took notes so I could find the right heat.

 What kind of vinegar do you use? I have been using rice vinegar

lkapigian

Thanks @alaskanassasin I'm going to order it!..m

Apple Cider because i always have some, rice wine would be awesome 

caliking

Thanks for the tips @lkapigian. 

This is the hot sauce I want to try and make. Its one of my favorites of all the ones I've had (pic from Google results):

lkapigian

caliking said:

Thanks for the tips @lkapigian. 

This is the hot sauce I want to try and make. Its one of my favorites of all the ones I've had (pic from Google results):

@caliking it is a fun project and the probiotics are good for you