Quote:
Originally Posted by mjohnson
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... |
I've been making sauerkraut for several years. I've used just the germs on the cabbage, and I've used starter cultures. For me the difference is how quickly the ferment gets going.
I've also used a little of the brine from the last ferment as a starter for the next ferment. That had never caused an issue.
I've never tried hot sauce, but it's intriguing.