Post by smokey on Apr 27, 2014 17:32:45 GMT 10
This takes several weeks to do but Ill share what I do.
It comes out like louisiana hot sauce depending on your chilli ingredient.
Other stuff can be added to the mash such as garlic, Carrot etc and these greatly add to the activity as chillies have bugger all sugar.
I prefer just straight chillies for a simple original type sauce
The starter I use is the clear liquid that sits on top of real yogurt Its full of lactobacillus.
Sourdough mother also has it.
Fist of all you need one of these
Easy to make, This is a olive container that I fitted an air lock to. Note the unremovable stains from past mashes.
Then gather you harvest, These are mostly some sort of tabasco with a small amount of serano, Jals, sweet habs and a few super hot trinidad scotch bonnets.
I only used three of the SB as I dont want a stupid hot sauce.
Next, Remove the stem and caps and just rough chop. Then place them all into the fermentor.
Now make a brine of 1 Tbl spoon salt per cup of water. I made a litre.
You need enough to cover by an inch so you dont have to use all the brine you make.
You can see the inch below the floating chopped chilli.
After that I leave it open for half an hour to gain natural yeasts in the air and also add what ever clear liquid is on the yogurt in the fridge.
Seal it up and wait for all sorts of funky stuff to happen.
Its important to only 3/4 fill the jar, This stuff can really get moving around.
It can also look quite dormant. As long as it bubbles through the air lock, your good.
Ill post pics as it ferments and Ill add the final bottling stage prior to actually bottling as I know some of you have a glut now.
I should end up with 1.5 liters of hot sauce from this batch as I add vinigar to taste at the end when I cook it.
It comes out like louisiana hot sauce depending on your chilli ingredient.
Other stuff can be added to the mash such as garlic, Carrot etc and these greatly add to the activity as chillies have bugger all sugar.
I prefer just straight chillies for a simple original type sauce
The starter I use is the clear liquid that sits on top of real yogurt Its full of lactobacillus.
Sourdough mother also has it.
Fist of all you need one of these
Easy to make, This is a olive container that I fitted an air lock to. Note the unremovable stains from past mashes.
Then gather you harvest, These are mostly some sort of tabasco with a small amount of serano, Jals, sweet habs and a few super hot trinidad scotch bonnets.
I only used three of the SB as I dont want a stupid hot sauce.
Next, Remove the stem and caps and just rough chop. Then place them all into the fermentor.
Now make a brine of 1 Tbl spoon salt per cup of water. I made a litre.
You need enough to cover by an inch so you dont have to use all the brine you make.
You can see the inch below the floating chopped chilli.
After that I leave it open for half an hour to gain natural yeasts in the air and also add what ever clear liquid is on the yogurt in the fridge.
Seal it up and wait for all sorts of funky stuff to happen.
Its important to only 3/4 fill the jar, This stuff can really get moving around.
It can also look quite dormant. As long as it bubbles through the air lock, your good.
Ill post pics as it ferments and Ill add the final bottling stage prior to actually bottling as I know some of you have a glut now.
I should end up with 1.5 liters of hot sauce from this batch as I add vinigar to taste at the end when I cook it.
