My first fermenting hot sauce is one week in…

[Mosca]

It looks the same as it did the day I mixed it up, so one picture will be it. It’s a little more homogenized, but really the same.



It’s a mash of habaneros, garlic, onion, carrot, water, salt, and a pinch of white sugar. I sterilized the jar, screwed the lid on loosely, and put it in a cool dark place. Every morning I open the jar and stir the mash with a cleaned steel utensil to “burp” it.

I plan on letting it ferment for 2 weeks. At that point I think I’ll add some lime juice or vinegar (not sure which right now, leaning toward lime juice), then blend it some more. I haven’t made a decision on whether I want it thick or thin, but I’m leaning toward thick.

Any advice would be appreciated 58limited (or anyone else).

[jfmorris]

If it looks the same, how do you know its fermenting?

[Mosca]

When I stir it releases bubbles, a drop or two sometimes even gets expelled out the top.

[58limited]

Looks fine to me. You can tell its fermenting by the gas release (not a lot compared to beer and wine) and by the smell. The goal is to get the pH under 4.2, preferably under 4.0 (I shoot for 3.4-3.5).

I prefer mine thicker and I use a blend of three vinegars in mine. I also strain it through a fine mesh kitchen strainer to get solids and seeds out. Dry the solids and powder it in a blender for a great red pepper substitute.

My hot sauce is: peppers, salt (2.5% by weight) and garlic. Ferment then add the vinegar and strain.

[Mosca]

Thanks! That’s pretty close to where I’m at: I have white onion and carrot, but not too much of either. I shoot for under 4 with my water bath salsas, but I’m satisfied with 4.3, which is what all the references say. I use lime juice because I like lime, it’s one of my favorite flavors.

And it has a nice sweet smell, like rotting fruit in a good way.

[Mosca]

58limited When it’s time to “finish” it, adding acid and straining, do you also reheat it? If so, do you bottle the sauce then simmer in water, or simmer the sauce then simmer in water, or just strain, bottle, and cap?

[58limited]

Mosca I don't use heat in any step. I rinse the peppers 3-5 times in cold water to get rid of residues but to not kill the natural lactobacteria. Fermentation takes 2-4 weeks then I puree with an immersion blender and start adding vinegar and straining.

[Mosca]

Thanks. I rinsed, but just the normal perfunctory under-the-tap way. This will be interesting. I might take the solids and dry them out in a warm oven, on a cookie sheet.