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.
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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.
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.
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.
Wonder how classic, homemade American ketchup tastes? It tastes like awesome! If you've got a few tomatoes, here's a simple, delicious ketchup recipe from 1915.
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
Long before refrigeration pickling was the way to preserve food and keep it flavorful. Super simple, you can create any great pickled food yourself. Here's how
Just put week 4's fresh peppers into the fermenter for Batch 20 of the fermented hot sauce. With the brine, looks like we're about 2/3rds of the way to getting a full 5 gallons before we send it off to spend the winter aging with oak
If you love authentic dill pickles, there's nothing better or simpler to make than old fashioned deli-style summer pickles. This recipe dates back to 1900 and uses just a few spices and natural fermentation to make some of the best homemade pickles you'll ever taste. No refrigeration or fancy gadgets required.