Fermented hot sauce

Discussion in 'The Foodies forum.' started by geigercntr, Aug 27, 2019.

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  1. Aug 28, 2019 #21

    geigercntr

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    Just had a look: cheers for sharing! The Sandor Katz book is widely seen as The Bible in fermented food circles (well, the FB and Reddit groups). A newer book by Noma is interesting too, but much of it requires more effort than I'm willing to exert :)
     
  2. Aug 29, 2019 #22

    Mungri

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    Nice one @geigercntr
    Made a jar up yesterday with Birds eye and hot green finger chillies. Keeping it simple for my first go, just
    garlic ginger brine and chillies. Can't wait to see how it turns out. athumb..
     
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  3. Aug 29, 2019 #23

    dan125

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    Thanks for the link. I like their suggestion of adding some sugar at the end for a sweeter sauce but wouldn't this start the fermentation off again?
     
  4. Aug 29, 2019 #24

    geigercntr

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    I guess it would! Unless you 'fix' the sauce (pasteurise it, or add some chemical or other), the microbes will continue to do their thing and the flavour of the sauce will evolve over time. If you keep it in the fridge it once it's bottled, the process will be slowed right down.
     
  5. Aug 29, 2019 #25

    geigercntr

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    Up until now, I've only used whatever limited selection the local shops have, plus some dried chillies I've got sat in the cupboard.

    Future Me wants to do something with fresh habaneros though. Hot enough so that you know you're dealing with chillies, but a really fruity flavour too.
     
  6. Aug 29, 2019 #26

    Ben034

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    This mango habanero recipe is very good. I used scotch bonnet but very similar. I took the seeds out and it was still very hot. It's not fermented but I guess you could ferment it? May take away the fresh flavours of the mango though?
     
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  7. Aug 29, 2019 #27

    geigercntr

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    @Ben034 that looks really good!

    I guess fermenting it would be a balancing act: you lose a lot of the straight up fruit flavour, but you gain more of the funky (umami-like) complexity.

    Answer: make both :)
     
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  8. Aug 29, 2019 #28

    IainM

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    Fermented hot sauces are great. My tip would be to add a bit of sugar at the beginning to get the lactobacillus going strong and get the pH down. Otherwise, if the pH stays too high too long you can get some very funky flavours. A bit of aging does wonders for it too. I've tried it with various things, but my favourite is with straight chillies and a bit of garlic. Here are three I did last year. The green one also has tomatillos. Spicy kraut and kimchi are also good.
     
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  9. Sep 7, 2019 #29

    VW911

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    There's a section in the Telegraph today about preserving, including a fermented sauce recipe. I'm going to start a batch off tomorrow, including some MA Wartryx Chillies, (1.5 million+ on the Scoville Scale).
    Scary hot, but looking forward to the end result. Will also start a batch with Paper Lanterns (slightly tamer, but still fierce). Will post the results in due course...
     
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  10. Sep 7, 2019 #30

    geigercntr

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    Excellent. The digital version is behind a paywall. Is the approach/technique broadly the same as described in this thread?

    Good luck with your sauces!
     
  11. Sep 8, 2019 #31

    VW911

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    Yep, pretty standard stuff - 800g mixed peppers and chillies, large bulb of garlic, 100g fresh pineapple, all fermented in a litre of 3.5% brine solution for a couple of weeks. Then drained, blitzed and blended with a little of the brine for consistency.

    Made a tomato ketchup today from a recipe in the same article, with the addition of a few home smoked Jalapenos. Turned out pretty good!
     
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  12. Sep 8, 2019 #32

    BeerCat

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    Are green toms suitable? I have plenty and the red ones taste a bit floury.
     
  13. Sep 8, 2019 #33

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  14. Sep 9, 2019 #34

    Mungri

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    5CFAB6EE-769A-4351-9CB7-3719F0B83BC7.jpeg
    First effort.
    It’s in a 740g squeezy sauce bottle.
    It’s very very hot and near blew my head off taking a sniff after liquidising.:tinhat:
     
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