stephent
starting to spend too much on rocks
Member since March 2014
Posts: 213
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Post by stephent on Sept 21, 2014 14:23:27 GMT -5
This will be fermented a Mango-Hot Pepper-Carrot-Onion-Garlic and a few other things type sauce in 3-4 weeks.. #1 is Habanero and Jalapeño Peppers... #2 is the whizzed up peppers and garlic...#3 is whizzed up carrots, onions, and mangos and "stuff"...#4 is all the stuff in a 3 quart fermenter jar.. with a bubbler airlock on top. I like to see the bubbles bubbling...so I use S-type airlocks. It's not HOT as in ouchie!... but it is tangy..
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Post by mohs on Sept 21, 2014 14:28:11 GMT -5
alchemical delight! brewing some of a gun! transfusion please
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stephent
starting to spend too much on rocks
Member since March 2014
Posts: 213
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Post by stephent on Sept 21, 2014 14:59:36 GMT -5
This pic is a Thai Sweet Hot Sauce I canned a couple weeks ago. No ferment...just cooked and canned. It's tangy! This is almost the same as I posted in top pic above post. It fermented close to 2 weeks er so before canning. The ferment went quick cuz I used a LOT of starter from some Kimchi that was almost worked off in fridge. It is hot..and tangy. This one did not have Garlic in it....nor my "secrete" ingredient..
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Post by mohs on Sept 21, 2014 15:20:20 GMT -5
in yours S type airlocks does condensation build up ? It that what I'm seeing for the liquid in there? Or do you add liquid ?
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stephent
starting to spend too much on rocks
Member since March 2014
Posts: 213
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Post by stephent on Sept 21, 2014 15:34:23 GMT -5
That's liquid I add at the start. For wine/beer ferments I use "meta" (potassium "meta"bisulfite) ..the disinfectant for jugs/airlocks, etc. In my veggie/pepper ferments I use the same 4% salt solution that ya float on top of the "magical elixir" mix just before ya close the top up. "Meta" fumes..ie...sulphur stinkie smell..makes me nervous as to whether it will allow the ferment to start and run well...so I use the saline solution cuz the bacillus will start and run in a 5% even. But dang little else of the microscopic critters will start or live in that 4-5% salt solution! And after just a couple of weeks in low humidity you would have to actually add water to the bubbler/airlock.. or it will run dry and allow air and possibly nasty little critters inside. Not a good thing usually.
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Post by mohs on Sept 21, 2014 16:07:35 GMT -5
so what is --if any--- the alcoholic content of Mango-Hot Pepper-Carrot-Onion-Garlic saucier?
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stephent
starting to spend too much on rocks
Member since March 2014
Posts: 213
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Post by stephent on Sept 21, 2014 16:21:02 GMT -5
I would say if ya don't heat it up before canning it might be a couple of hundredths of a %... it's not a sugar to alcohol type ferment. It's more like a sauerkraut ferment...or a cheese ferment (which is what that curdling is). But there is a malo-lactic family type bacteria that would love to get into the end result and make it a few percent to maybe 5-6% alcohol. Them little critters are like me though ...sloooooow working. lol
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Deleted
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Post by Deleted on Sept 21, 2014 18:19:15 GMT -5
It's a lactobacillus fermentation. Turning sugars into lactic acid. Lowers the pH and keeps bad bugs from growing. It's one of the oldest forms of vegetable preservation.
Stephen your sauces make me hungry! Thanks for sharing. Why do you can them so young? Why not let them age for a six months or year or even two?
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Post by mohs on Sept 21, 2014 18:50:15 GMT -5
what does the fermenting process add to sauce? how does the blending of flavors differ from just letting the blended ingredients sit for a couple hours?
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stephent
starting to spend too much on rocks
Member since March 2014
Posts: 213
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Post by stephent on Sept 21, 2014 18:50:34 GMT -5
Cuz I have the patience of a hummingbird? lol... not really. Actually since these are NOT laced heavily with Acetic Acid and not made with dried out kinda peppers and special sugar(s).. ala Tabasco. The ferment is done..mostly kaput.. and since it's fresh veggies... I have no further need to let them go any farther. They will get stronger...ala Kimchi...for sure! But sour strong hot sauce isn't what I want. When the little bubbles stop for a day or two, I stick them in the fridge for a few days to put the bacillus to sleep..take them out and stick on table top for a day or so and watch the bubbles.. if it won't restart up when warmed to room temp.. they are done it's time to can 'er up... then I lightly boil them for 20 minutes and can them for hard times...or just winter eating And usually end up giving 1/2 of them away.. lol I have little need to store them in a fermented stage in such a large quantity. They will do that nicely, but I like them more "fresh" tasting...and less strong.
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stephent
starting to spend too much on rocks
Member since March 2014
Posts: 213
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Post by stephent on Sept 21, 2014 19:01:02 GMT -5
@mr.mohs .. it's just another way of making "salsa" keep for a year or so. It's not a recipe based exactly on canning. It's original intent was making stuff keep when there wasn't any canning jars or ring/lids around (or even vinegar!). Kinda like the old 10+ gal Sauerkraut crocks down in the cellars. That stuff stayed in-the-crock for months and was dished out of that same crock and taken into the house to eat.. It's the same way with fermented pepper sauce. But ...now here's the important part... taste some fresh Tabasco type peppers diced real fine with 40% vinegar and let sit for 8 hours.. Then taste some good Tabasco sauce. There's an incredible difference. It adds a nice-- way different dimension to the sauce. And it's room temp stable to a big extent. It won't give ya a belly ache if ya leave it out a couple days opened and then ate. A few weeks I would hesitate to say it would be ok though.. o.O
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Post by mohs on Sept 21, 2014 19:52:56 GMT -5
well I never tried it but can think of ways I would use but how do you serve it ?
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stephent
starting to spend too much on rocks
Member since March 2014
Posts: 213
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Post by stephent on Sept 21, 2014 20:14:49 GMT -5
Chicken wing dippin sauce! Pork marinade. Anywhere you would use a hot barely sweet hot sauce. I make mine about as thick as medium oatmeal. I've used it for Chip dipping alone. The Thai hot sauce is sweet...dipping sauce..marinade sauce too.. If ya have it.. uses abound! I would **actually did already** pile some of the Mango Hot on my ham n beans. They are hot sauces.. uses for a hot sauce are myriad.
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Post by mohs on Sept 21, 2014 21:03:32 GMT -5
savory!
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Deleted
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Post by Deleted on Sept 21, 2014 21:45:29 GMT -5
Tabasco uses special sugars? As I understood it, they just ground up the peppers added 2% salt and let it rip. 2-4 years later they ground it into a smooth pasted added vinegar and water and bottle it. www.tabasco.com/tabasco-products/how-its-made/making-original-tabasco-sauce/With respect to the garlic cloves, the fermentation ending doesn't end the aging. After about 3 months the hot garlic bite is supposed to be gone, but not the flavor. I am a month in and they are hot & garlicky! Once the fermentation ended on my red jalapenos, I closed up the jar and put them in the shed. Planning on waiting a year. Next summer we'll see how it went!
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Post by nowyo on Sept 21, 2014 23:44:19 GMT -5
That all looks real good. Haven't tried that yet and I have a pile of peppers and garlic. Maybe this week is the time to try it (if I can get in from the shop before 9PM for a change).
Russ
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stephent
starting to spend too much on rocks
Member since March 2014
Posts: 213
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Post by stephent on Sept 22, 2014 1:05:20 GMT -5
I use and eat a lot of garlic.. I guess I don't notice the bite it has.. ? But I use a lot of it..more then some of the hot stuff too. I've had 2 good batches this year that I've canned already. One without garlic.. one with...and this one just starting to bubble with a lot more garlic in it. I might have to let this one age a bit longer to see what it's capable of. But I haven't felt any urge to ferment just plain old peppers..plain Tabasco sauce is boring to me. Tabasco sauce is what I add to Chilli when I'm almost done cookin it and it ain't warm enough. But I doubt I could improve on plain Tabasco sauce...the good stuff from SE La. It's far cheaper to just buy that stuff then make it at home. Although I do wish they only used about 1/2 the vinegar they do in making it.
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Deleted
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Post by Deleted on Sept 22, 2014 7:02:49 GMT -5
Tabasco uses special sugars? As I understood it, they just ground up the peppers added 2% salt and let it rip. 2-4 years later they ground it into a smooth pasted added vinegar and water and bottle it. www.tabasco.com/tabasco-products/how-its-made/making-original-tabasco-sauce/With respect to the garlic cloves, the fermentation ending doesn't end the aging. After about 3 months the hot garlic bite is supposed to be gone, but not the flavor. I am a month in and they are hot & garlicky! Once the fermentation ended on my red jalapenos, I closed up the jar and put them in the shed. Planning on waiting a year. Next summer we'll see how it went! "how it's made"just had a show about tobasco
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Fossilman
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Post by Fossilman on Sept 22, 2014 10:24:10 GMT -5
I love making tomato based hot sauces(Habanero mostly),but just by the boiling process and water bathing for seal....I guess I never had the patience to go with the more detailed canning....Looks great though,I bet it tastes great too!
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Deleted
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Post by Deleted on Sept 22, 2014 14:51:26 GMT -5
I use and eat a lot of garlic.. I guess I don't notice the bite it has.. ? But I use a lot of it..more then some of the hot stuff too. I've had 2 good batches this year that I've canned already. One without garlic.. one with...and this one just starting to bubble with a lot more garlic in it. I might have to let this one age a bit longer to see what it's capable of. But I haven't felt any urge to ferment just plain old peppers..plain Tabasco sauce is boring to me. Tabasco sauce is what I add to Chilli when I'm almost done cookin it and it ain't warm enough. But I doubt I could improve on plain Tabasco sauce...the good stuff from SE La. It's far cheaper to just buy that stuff then make it at home. Although I do wish they only used about 1/2 the vinegar they do in making it. My plain batch is a baseline (first batch) and I did a second with 25% garlic. Time will tell.
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