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Fermenting Other Things
Posted: Wed Oct 15, 2014 3:05 pm
by tony b
Steven tutored me in fermenting chile peppers to make hot sauce. Came into a batch of Caribbean Red Habaneros and Ghost Chiles from a neighbor's garden, so I thought I'd give it a shot. Lactic fermentation took about 3 weeks. Base was the fermented chiles, carrots, fresh garlic, kosher salt, and xantham gum. Experimented with 3 different vinegars - rice, white balsamic, and white cider. Here's the final result.
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Re: Fermenting Other Things
Posted: Thu Oct 16, 2014 10:08 am
by kjball
My dad and I did several hot sauces last year. I currently have a fatalii, jalepeno, portugal hot, fermenting on my counter. Of coutse there's garlic, some sugar, and other "super secret (meaning i can't remember)" ingredients.
Re: Fermenting Other Things
Posted: Thu Oct 16, 2014 10:18 am
by tony b
Jensen's making some too. We should have a hot sauce tasting some time, if our palates can take that much abuse!
Re: Fermenting Other Things
Posted: Mon Oct 20, 2014 4:52 pm
by JimPotts
tony b wrote:if our palates can take that much abuse!
I'm more concerned about another part of the anatomy....
Re: Fermenting Other Things
Posted: Sun Oct 26, 2014 2:24 am
by Steven P
Fyi. A guy i know is starting a "Cultured club" for lack of a better term. Text details are below.
(Also, on a side note, I am starting a local Cultured Club for fermented food enthusiasts. More on the Kraut, Kombucha, Tempeh and Salume end of the spectrum than the Beer n Wine end. Do you know anyone who may be interested? Am thinking monthly potlucks to gnosh on food, and swap jars and techniques.)
If this sounds like your thing I can pass along his contact info.