Anyone else make fermented hot sauces?

[Jamieson22]

Am pretty new to this but have tasted some amazing fermented sauces recently and wanted to dive in. This eve did 3 half gallon batches with a pound each of fatalii, chocolate habanero, and Carolina reaper peppers. Just using a 3% salt brine and will let them ferment 3 weeks or so before blending.

[cdavis]

Jamieson22 I’ve never done this but I sure want to know how it turns out.

[processhead]

My wife makes a hot sauce with chopped hot chilis and vinegar. Technically, it is probably more of a pickled sauce.

[HerbcoFood]

Real nice! We don’t use hot sauce enough for me to want to make it, I don’t think…

[Jamieson22]

processhead said in Anyone else make fermented hot sauces?:

My wife makes a hot sauce with chopped hot chilis and vinegar. Technically, it is probably more of a pickled sauce.

Yeah sounds like it. This will be a lacto ferment from natural bacteria on the peppers, etc. So like Frank’s, Tabasco, and Sriracha are both fermented sauces. Usually 2 week min but many folks let them age out for months/year.

Will say never felt more afraid in kitchen than when chopping all those peppers up.

[GWG8541]

Jamieson22 that looks interesting. Ill have to talk to my youngest son and give this a try. He loves fermenting various foods and I like most commercial fermented hot sauces. Like processhead, I have only done a simple pickled hot sauce with super chilies, vinegar and some sugar an salt. I just put little slits in the peppers to allow the vinegar to penetrate faster it adds heat fast. Its shelf stable and looks cool setting on the counter or table. I added a dash of light olive oil to grab on to the capsaicins, which brings on a little more felt heat if you like it hot.

[Jamieson22]

Did one more today. About a pound of Carolina Reaper, Cherries, Garlic, Ginger. And Red Onion in a 3% brine.

[YooperDog]

Jamieson22 I am curious as cdavis how it turns out. I have done pickles lacto fermented and some hot similar to siracha but not with the blends that you have.

[Jamieson22]

YooperDog Will probably let these go 3-4 weeks so will come back once bottled to report. I ended up with an excess of these fermenting (ordered 6 from ebay but didn’t arrive in time so bought from Amazon as well) lids and weights so grabbed another 6-pack of half gallon Ball jars. Will likely do some pickles and kraut. Any advice on the lacto pickles?

[Ricardo Gómez Lucea]

Yes, i ferment a lot of veggys including hat peppers for making hot fermented sauce

[Ricardo Gómez Lucea]

i dont know how to insert some pictures here… can anyone tell me how??

[processhead]

Ricardo Gómez Lucea

You can edit your post to attach pictures. Click on the three dots on the right side of your post and select edit.

You will get a box like the one below. Click on the icon shown below with the yellow arrow and add the file name of your picture. You can add several pictures.

[Ricardo Gómez Lucea]

Paul
Thanks Paul, but when I click the edit button, no information window will open and the symbol to attach a file or image does not appear …

[processhead]

Are you clicking on the buttons of someone else’s post by mistake and not your original post?

[Ricardo Gómez Lucea]

I’m also starting with the charcuterie and drying in a modified wine cellar with a humidifier to make salami …

[processhead]

Ricardo Gómez Lucea said in Anyone else make fermented hot sauces?:

I’m also starting with the charcuterie and drying in a modified wine cellar with a humidifier to make salami …

Sounds like fun. Something I would like to try one day.
Please share your experience with us

[Ricardo Gómez Lucea]

I have tried in all the posts I have written, on the right and below the 3 points appear. I press it and it opens a dialog box that says: Edit, I press it and nothing happens …
I’m traying to post picture about it an the ferments but… i don’t know…

[Ricardo Gómez Lucea]

this box never open…

[Ricardo Gómez Lucea]

lets try again…

[processhead]

Success!