Lacto Fermented Hot Sauce - Page 2

Sean · 01-21-2012, 09:42 PM

Thanks for the post, I have been wanting to try this. Straight up Jalaps I think for the first batch.

**Tamarlane** · 01-22-2012, 06:26 PM

Final Product.

The mason jars in the back are the leftover mash. As mentioned before this is great for cooking with, and is also great for making Kimchi - it adds heat and acts as a starter to boot.

The three bottles to the right are simply the sauce strained out of the mash using a mesh colander. No vinegar added, no boiling/pasteurizing. You can probably boil it and can it if you are into that but it keeps for a long time in the fridge without all that, and is probiotic if you keep it raw.

The flask to the left was a bit of an experiment, I drew off a bit of the mash prior to straining, and boiled it with a bit of cider vinegar and agave nectar, then re-pureed in the blender. It has a much different taste, is sort of like a uberspicy chili ketchup.

**Tamarlane** · 01-22-2012, 06:36 PM

Quote:

Originally Posted by Clann

Very nice. If you need more info on fermenting peppers, check out The Hot Pepper.com
Tons of great info and people willing to help.

Thanks, that is a pretty cool site. The folks on that site seem to have a much different process using airlocks and fermenting for several months as per tabasco - I will have to give it a try. Any more than a couple weeks of open fermentation and you will likely get mold/yeast growth.

Sean · 01-22-2012, 06:43 PM

I did a batch today with about 3lb of Jalapenos, 15 cloves of garlic, and half an onion. I put a Tablespoon of salt, about a pint of water and a bit of whey.

**Tamarlane** · 01-22-2012, 07:01 PM

Quote:

Originally Posted by Sean

I did a batch today with about 3lb of Jalapenos, 15 cloves of garlic, and half an onion. I put a Tablespoon of salt, about a pint of water and a bit of whey.

That is a lot of garlic, it is gonna stink something fierce. I went overboard on the garlic a couple of times so now I am very minimalist with it. I like the flavor but some folks straight up gag from the smell of fermented garlic so you have to be careful where you crack that open. I made a kimchi with too much garlic and it stunk up my fridge even when enclosed in a mason jar and two zip lock bags.

Sean · 01-22-2012, 07:36 PM

I never thought about the smell of fermenting garlic.

My wife should enjoy that.

Sean · 01-24-2012, 01:44 AM

One more Pic. After one day it is going good!

elproducto · 01-25-2012, 06:16 PM

Anyone know can you use brewing lacto.. like the stuff from White Labs/Wyeast?

**Tamarlane** · 01-25-2012, 11:30 PM

Quote:

Originally Posted by elproducto

Anyone know can you use brewing lacto.. like the stuff from White Labs/Wyeast?

Yeah that would work but is probably an expensive way to go...lacto is like literally ubiquitous... my first batch I just used a spoonful of yogurt and it worked like gangbusters