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InvisibleBrainiac
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Anyone Ferment Hot Sauce ?
    #14768632 - 07/14/11 04:45 PM (12 years, 7 months ago)

Copy and posted

Fermenting Peppers 101
By RocketMan and Chili Monsta
http://www.thehotpepper.com/topic/23146-fermenting-peppers-101/

Starters

In fermenting peppers we use microaerophilic bacteria called Lactobacillus. The Lactobacillus eats the sugars in the mash then poops Lactic Acid and farts CO2. The Lactic Acid which is produced lowers the PH of the mash making it an acidic environment in which other bacteria such as botuline toxin, which would contribute to ruining the mash, cannot exist. As such the use of acids like as vinegar and lime or lemon juice are not needed but may be used in a sauce for the flavor.

There are several different ways to start a pepper mash fermenting and all will result in the same finished product. I will focus on 3 of them here.

A couple of things in common to all methods are that once the lid is on and the fermentation is going gas (CO2) is given off. Some people like to attach an Airlock to the lid so that the gas can escape while others just place the lid on loosely. Either way the idea is to prevent Oxygen from getting in and maintain the CO2. This helps to prevent any bad bacteria from getting in. The fermentation jar cannot be stuffed full of peppers or you will have pepper juice everywhere. The peppers will rise and fall within the liquid they are fermenting in initially so some space, say 1 to 1 ½ inches needs to be left in the top of the fermentation jar to allow for the pepper to rise. Some like to add weights to hold the peppers down. Some of the cheese cloth with glass beads will work very well for this.

1. Wild Fermentation. For a wild fermentation you are going to collect the wild yeast that is in the air and use it to ferment the peppers. To do this you first need to add enough salt to the mash so that the bad bacteria can’t infect your mash before the good bacteria get going. Typically this is somewhere between 6 and 10 percent of weight. Some add a little Ascorbic Acid as well to retard mold. Place your mash into a container and cover the top with several layers of Cheese Cloth to keep out any dirt but to allow the bacteria to get in. Once you see that mash bubbling away you can loosely add a lid and allow the fermentation to continue.
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Becase of it wild yeast, I've added some sliced ginger to the mix, would this work...

Damn cant post on there web site..


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Offlinefalcon
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Re: Anyone Ferment Hot Sauce ? [Re: Brainiac]
    #14769931 - 07/14/11 09:30 PM (12 years, 7 months ago)

I've added a bit of leftover kim chi juice to dried cayenne that had been added to water with some sugar and salt.I let the mix sour up in  refrigeration for a few weeks and it was tasty once it fermented.


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Invisiblegreys
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Re: Anyone Ferment Hot Sauce ? [Re: Brainiac]
    #14770262 - 07/14/11 10:39 PM (12 years, 7 months ago)

I think if you make your own hotsacue like say..Habernero gold, with the purple garlic,carrot,vinegar, salt and haberneros and just puree and age...some kind of fermentation is default mode.


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Offlinefalcon
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Re: Anyone Ferment Hot Sauce ? [Re: greys]
    #14776956 - 07/16/11 11:09 AM (12 years, 7 months ago)

Quote:

greysRDbest said:
I think if you make your own hotsacue like say..Habernero gold, with the purple garlic,carrot,vinegar, salt and haberneros and just puree and age...some kind of fermentation is default mode.




:laugh:rool:Sounds good. Might do this, but make it an alcoholic fermentation and then let it go to vinegar. And puree the vegetables after the alcoholic fermentation so the lees can be taken out. :cheers:


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Offlineguywiththegun
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Registered: 03/31/09
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Re: Anyone Ferment Hot Sauce ? [Re: falcon]
    #14778550 - 07/16/11 06:13 PM (12 years, 7 months ago)

I am sooooo gonna try this now. This sounds like fun times for sure, I need a fuckin garden already.


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Invisiblecricket
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Re: Anyone Ferment Hot Sauce ? [Re: guywiththegun]
    #14833605 - 07/27/11 02:59 PM (12 years, 6 months ago)

I mashed an ounce of Tepin Peppers two Summers ago. I let it ferment for a little over a week then mixed in a little salt, vinegar and a few drops of veg. oil to help spread the pepper oils to your whole mouth and tongue.
This stuff is melt your "face off" Hot, and seems to just get hotter the longer it sits.
I'll dip a toothpick into it and draw a few thin lines across what ever I'm eating. A large drop on the point of a pizza slice is all you need, the heat from that first bite will last all the way to the bones.
  I'm no puss when it comes to hot peppers. They are after all, my favorite candy. I like to dip peanut or cashew, butter stuffed jalapenos in chocolate. What I don't eat myself is given as gifts to some people, sometimes as pranks to others.


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