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Old Yesterday, 10:28 PM   #131
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Interesting. I've never heard of doing it that way. I use pickling (or canning) salt, which is a coarse salt with no additives - just sodium chloride. I make a salt brine, then add the brine to the paste until all solids are covered.
I got the salt barrier method from seeing how Tabasco was made. They do the same thing with their Avery Island peppers. Its made into a paste and aged in oak barrels with a protective barrier of salt crust on the top. I do the same thing except in a glass jar. Wish I had enough peppers to make a barrels worth.
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Old Yesterday, 11:06 PM   #132
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Microbrew hot sauce could be the next big thing, if it isn't already.

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Old Today, 06:04 AM   #133
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Well, I did this. 65% Bhut Jolokia (ghost), 15% Fatalii, 15% Habanero and 5% Carolina Reaper. Processed into preferred texture and soaked in 3TBS sea salt/QT solution as recommended by TiberBrew. I'm thinking of switching jars; not sure if I left enough head space?

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Old Today, 10:50 AM   #134
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Well, I did this. 65% Bhut Jolokia (ghost), 15% Fatalii, 15% Habanero and 5% Carolina Reaper. Processed into preferred texture and soaked in 3TBS sea salt/QT solution as recommended by TiberBrew. I'm thinking of switching jars; not sure if I left enough head space?

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Head space not that important unless you plan on doing a lot of swirling/ mixing.

I haven't seen mention of what everyone is using for starters - peppers generally won't ferment well unless you add a source of lacto. I have used whey in the past but since I read the strains of lacto that ferments veggies is different from that which ferments milk I try to use sauerkraut / kimchi starters


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Old Today, 02:23 PM   #135
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Default Homemade hot sauce recipes

Just juice from a sauerkraut jar? I'm sure whatever I have in my fridge has been pasteurized

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Old Today, 02:49 PM   #136
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Head space not that important unless you plan on doing a lot of swirling/ mixing.

I haven't seen mention of what everyone is using for starters - peppers generally won't ferment well unless you add a source of lacto. I have used whey in the past but since I read the strains of lacto that ferments veggies is different from that which ferments milk I try to use sauerkraut / kimchi starters


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I've not used a starter, although I was considering getting some probiotic from the health food store to get the next batch started. Mine take a few days, but they get inoculated eventually and continue fermentation that way. Sauerkraut or kimchi is a great idea, though.
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Old Today, 03:06 PM   #137
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I got the salt barrier method from seeing how Tabasco was made. They do the same thing with their Avery Island peppers. Its made into a paste and aged in oak barrels with a protective barrier of salt crust on the top. I do the same thing except in a glass jar. Wish I had enough peppers to make a barrels worth.
Yeah, I saw that video on How it's Made, too. I was so jealous of the huge fields of pepper plants and the barrels full of fermenting pepper pulp.
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Old Today, 04:18 PM   #138
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Just juice from a sauerkraut jar? I'm sure whatever I have in my fridge has been pasteurized
Homemade kraut is easy enough to do, and it keeps a looooooong time without having to can it.
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