Quote:
Originally Posted by Crowbob
At some point, ya gotta admit hot sauce is simply acid in a tiny ketchup bottle.
|
Yes, but which acid? We've been fermenting jalapeno and serrano peppers for the last year or two just with the native lactobacillus on their skins. 5% brine to cover, something to weigh them down, a week or so at room temp then into the vitamix and reused Cholula bottles. You get that "funk" from the microbes and the lacto - it seems "softer" than vinegar-based sauces.
www.seriouseats.com has a good article on fermented hot sauces btw...
I'm going to try some hatch green chile next before the season ends.
Never had a bad ferment (knocks head on wood). I follow the "fresh brine every time" but I do currently have a jar of used lacto/hot brine that I think is just begging for turnips/daikons/radishes or something else...