Totally agree. When I used to live in Nottingahm I'd go to Pak foods in Snienton ~ lots of loose chillies by the Kg in the fresh veg section.I would suggest to anyone looking to try these to head to your local Asian community stores/market or Chinese supermarkets. The chillies in particular will be alot cheaper!
Good shout. There are a good number of Chinese supermarkets in my city that I should visit!I would suggest to anyone looking to try these to head to your local Asian community stores/market or Chinese supermarkets. The chillies in particular will be alot cheaper!
xanthum gum thickens it up a treat (randon ebay link: https://www.ebay.co.uk/itm/Xanthan-Gum-powder-100g-Thickener-Gelling-agent-Stabilizer/292157652560?hash=item4405f3fe50:m:mFH3DcqiytlZlF2-_dzlbWw)Any ideas on thickening these sauces. Very hot but a bit watery even without any brine added. One batch I use some tomato puree but afterward wondered if the preservatives might affect the microbes. What do people think?
Tried with a pack of Tesco 'wild mushrooms'. The brine was amazing; the 'shrooms themselves didn't come out great (almost fishy hint to them). I'd probably try again thoguh and would be interested to see other people's success stories! :)anywayni am quite addicted to this now. Has anyone tried mushrooms yet?
Where are your lids/jars from?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.
Nice! Looks like something from the Noma book. Buying a vacuum sealer is something that the devil on my shoulder keeps whispering about...I got the idea for this from youtube. 2% salt by weight, going to pick up some chillies and fruit and do a load more like this to blend for sauce. By the end of the week the bags should be fully swollen.
What are you aiming for with this? A kind of fermented green tomatoe sauce? Is there any chillies going in this?
Yes they were talking about Noma and the book.Nice! Looks like something from the Noma book. Buying a vacuum sealer is something that the devil on my shoulder keeps whispering about...
I will probably blend it depending on what it tastes like. Saw it and wanted to give it a go, they might be good on toast. I have one similar to yours on the go with frozen raspberries instead of mango.What are you aiming for with this? A kind of fermented green tomatoe sauce? Is there any chillies going in this?