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.
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.
I am continuously fermenting the hot peppers, adding fresh peppers every week, and pulling half after 4 week's time to turn into hot sauce. This is round 1.
Batch 21 of my fermented hot sauce begins! This year it's a 100% cayenne/Thai pepper hybrid. We start the ferment today with 12 ounces of fresh peppers in brine
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
Since we're trying not to let anything go to waste, I'm packing all these extra cucumbers to make summer pickles. It's an old recipe that's easy and very tasty!
The 20th edition of my slow ferment hot sauce. It's funky, fruity with a medium heat on the back. BBQ worthy for sure! See how to make your own in the video.
It's been a little more than six weeks since we began the fermentation on Batch 20 of my hot sauce. Today I'm popping open the fermenter to see how it's going and give the peppers a stir to keep thing moving.
Batch 20 of the fermented hot sauce hit 5 gallons of fresh peppers 8 weeks early, so I'm bumping up to 10 gallons by splitting peppers between 2 fermenters. As for what I'm going to do with 10 gallons of finished hot sauce next spring, I have no idea.
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
It's the first day of Autumn and the peppers are coming in hot and heavy. I'm picking around one pound every couple of days right now, which means I'll be moving the peppers to the five gallon fermenter this week. The weather has been very warm so the initial ferment is off to a good start. It smells spicy and yeasty, which tells me the lacto ferment is happy. Once I pitch it to the big fermenter, things should really take off.