/ck/ - Food & Cooking

>>11036398
There are good websites for fermented pickles and sauerkraut, but I haven't found much in the way of hot sauce except for here especially 1 year or so ago there was a guy that seemed to know his shit.
>ring slice your peppers
>rough chop what you think would complement it or you just want to try like garlic, carrots, mango, tomato, etc.
>make a 5% brine by dissolving 5g kosher or pickling salt to 100ml non-chlorinated water
>pack veg in sanitized jar leaving a bit of headspace
>cover with brine
>ensure the veg are under the brine with some form of weight
>cover with loose lid or tight and burp everyday
>leave at room temp for minimum 30 days (some go longer)
>if black mold develops or after 2-4 weeks it smells funky dump it (sometimes it smells funky for the 1st week but thats ok)
>blend and store in fridge or blend with 1/3 vinegar and store on shelf

>>10937134
My favorite I made last year was a simple tabasco and garlic. The next best was a habanero, garlic, carrot and tomato. If you use fruit make sure it's fully ripe because I added a mango thst wasn't ripe and it was dissapointing. You put them in with the peppers at the beginning of fermentation. I added @30% apple cider vinegar after fermentation to keep them shelf stable but you could use plain white vinegar too.

>>10631659
>post your collection
OK don't fucking lose it you sperges, but they're all home fermnted. I'll wait while you clean your panties.

>>10269493
I ferment mine for 1 month before adding @1/3 vinegar to make sure it's shelf stable. I know some anons go for 2 months or longer but mine are generally fermented out in 1. If you added a lot of fruit I could see where it might take longer than 1 month, but I've only used tomato, carrot and a bit of mango. I may try a blueberry hot sauce this year that might need longer than a month. Anything less than a month is too short, imho.

You can blend the peppers with a 5% brine and then ferment you just have to remember to stir it down every few days. Tabascos are small and to slice all of them by hand is far too much unnecessary effort. My favorite out of all these that I fermented last year was the tabasco with garlic and it was the only one I ground with the brine prior to fermentation.

I fermented a habanero, carrot, tomato and garlic hot sauce this year that I thought came out really nice. The tomato and carrot mellowed out the heat some. I wasn't as pleased with a hab, mango, garlic I made but that may have been because the mango wasn't very good. A tabasco, garlic I made was insanely hot for some reason. I grew everything except the mango from seed.

I usually add 1/3 vinegar when I blend it after 1 month fermentation to keep it shelf stable.

>>9998556
In addition, I'll add if you have even 1 or 2 bushes you'll get far more peppers than you could ever cook with it so it's a great food preservation technique.

>>9979946
Sounds normal to me. They often smell like rotten egg for the first week then it stops but continues to ferment. Just relax, have a shot of homebrewed pepper sauce and don't worry. I've been using all of these and a couple had white mold that I skimmed like you do with sauerkraut and they're goat. 4 of them had the rotten egg smell at the beginning. If it continued to smell like that after 1 month I'd trash it.

I'll be blending the mango/garlic habanero on the right tomorrow. I'm really looking forward to that fucker but I've been enjoying these guys I did earlier this year.

/ck/ got me into fermenting my own hot sauce. I'm very grateful for that. It also taught me the benefits of using a mixture of whole dried peppers for chili instead of off the rack powders. However, fuck the anti-bean autism here, I still use them.

I had 1 habanero bush that produced a buttload this year so I fermented 3 jars of habanero with various combinations of carrot, garlic and tomato. I have the last one still fermenting with mango which I'm really looking forward to. My tabasco plant only produced enough for one jar and I did it with garlic. The funny thing is, the tabasco is hot as shit and btfo of the habanero which mellowed in fermentation and had the fruitiness become more pronounced. You never know what's going to happen.

I had khorm form on a couple, but I just skimmed it and it's been fine. Hasn't killed me yet, lol!