Now to dry and grind up the solids for some tasty flavor dust.
https://piefed.social/c/cooking@lemmy.world/p/2479246/fermented-hot-sauce
Now to dry and grind up the solids for some tasty flavor dust.
https://piefed.social/c/cooking@lemmy.world/p/2479246/fermented-hot-sauce
Oh man. I have to take a crack at this myself. I still have a ton of peppers in the freezer from gardening. Any guidance on if this impacts fermentation? I could innoculate with lactobacilli if needed or could mix with some fresh peppers from the grocers.
Freezing usually helps by breaking down cell walls, making it easier for the bacteria to do their thing.
Ideally you should slice your peppers in half (or finer) before freezing, but another good alternative is to blend the thawed stuff into a mash and ferment that. You don’t need to inoculate at all, but avoid using chlorinated water.
I typically add garlic, ginger, and something mildly sweet (blackberries, carrots) to balance the peppers, and you can just throw em right in the brine or mash. Typical ratio for a jar is:
Add water, then add 2.5%-4% of the total ingredient + water weight as salt. Add a ziplock bag* of brine to the top to minimize food-to-air exposure surface. Leave on counter a few weeks, burp as needed.
Toss if moldy (but probably won’t be if you follow those steps).
*Ziplock bag visual aid:
Thanks so much for the guidance. I will try this in a few days.
I froze my whole year’s crop and used some fresh peppers at the end and it worked great.
I’m sold.