Making Batch 22 Fermented Hot Sauce
For Batch 22, I'm using Cayenne/Thai peppers from 2 year-old plants. I hope they add some interesting flavor notes to the 6-month long hot sauce fermentation.
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Batch 22 Hot Sauce – Entry 7 – Bottling Part 1
After 191 days of fermentation, I'm pulling Batch 22 hot sauce out of the fermenter and bottling it. Cayenne-Thai peppers with fresh garlic aged on toasted oak.
Making Chicken Feed
The high price of feed and eggs has people sprouting grain as a cheap form of chicken feed. I tested it with my chickens, but received mixed results.
Batch 22 Hot Sauce – Entry 6
Picked the final batch of fresh hot peppers and split the fermenting peppers into 2 batches so I could add more to each before they go to rest for the winter.
Batch 22 Hot Sauce – Entry 5
The Indian summer could have put Batch 22 hot sauce into fermentation overdrive. Instead the pepper plants flowered again, so it's going to be Batch 22 x 2!
Batch 22 Hot Sauce – Entry 4
Topped off 1 gallon of Batch 22 fermented hot sauce with fresh peppers over the weekend. This will rest for a couple weeks before moving to the big fermenter.
Batch 22 Hot Sauce – Entry 3
Last week's heatwave got the peppers fermenting too fast, so we reduced the 3rd addition of fresh peppers from 16 to 12oz. Hopefully that will slow it down.
Batch 22 Hot Sauce – Entry 2
The second pepper addition to batch 22 of the fermented hot sauce. After 12 more weeks of fresh pepper additions we'll send it off to finish over the winter.
How to Make Awesome Hot Sauce
Fermented hot sauce is more complex and flavorful than a standard hot peppers and vinegar sauce. Better yet, it's not hard to make your own. Here's how.
How to Make Old Fashioned Spicy Dill Pickles
It's easy to make delicious, spicy, tangy and tasty pickles at home, the old fashioned way using this simple, but amazing 100 year old recipe