Fermented Jalapeno Hot Sauce

[jhwhite]

I came across this in the smashburger thread. And there was a link to someone else's post about lacto-fermented hot sauce. But that thread is over 600 days old so I can't follow-up there. So new thread time!


I made this https://www.ballmasonjars.com/fermented-jalapeno-hot-sauce.html and it just feels like it's missing something.


Today was the two week mark and I added some salt and a little vinegar to it and it tastes ok, and has the funky fermentation taste that I like.


It's just missing...something and I can't figure out what.


Maybe mixing the chiles would help?


Who else has made this and what's your recipe?

 

[SMOKE FREAK]

I used this as a starting point. It's simple and to the point with enough explanation to help you understand what's going on.

https://www.fermentedfoodlab.com/easy-lacto-fermented-hot-sauce/

I have since done some sauce that fermented for 4 months, and the flavor just gets better and better.

But I would never add sugar or vinegar to my ferments. Those are exactly the flavors that I was trying to get away from when I started this.

 

[txsmkmstr]

Another good fermenting thread is here....

https://www.bbq-brethren.com/forum/showthread.php?t=300325

I can't help with your question on what's missing but I'm surprised the link didn't say anything about "burping" the jar during the fermentation process. You might double check to see if fermentation really took off. Before I got air locks I had to burp the jar twice a day. Good luck - and it's a timely reminder I need to make some red pepper sauce soon.

 

[SMOKE FREAK]

I don't screw the lid on tight so the gasses escape but oxygen doesn't enter the jar. The glass weights help a lot but it can be done without.

 

[mcyork28]

I have made this a few times and like it:

https://www.youtube.com/watch?v=uL8UJPQ_zoU&t=228s

 

[pmad]

I came across this in the smashburger thread. And there was a link to someone else's post about lacto-fermented hot sauce. But that thread is over 600 days old so I can't follow-up there. So new thread time!


I made this https://www.ballmasonjars.com/fermented-jalapeno-hot-sauce.html and it just feels like it's missing something.


Today was the two week mark and I added some salt and a little vinegar to it and it tastes ok, and has the funky fermentation taste that I like.


It's just missing...something and I can't figure out what.


Maybe mixing the chiles would help?


Who else has made this and what's your recipe?

I personally wouldn't trust any fermented sauce recipe without vinegar in it. The acidity, along with the brine, keeps it safe.

Also, you need honey or simply syrup to offset the vinergar/brine.

 

[SMOKE FREAK]

I personally wouldn't trust any fermented sauce recipe without vinegar in it. The acidity, along with the brine, keeps it safe.

Also, you need honey or simply syrup to offset the vinergar/brine.

It's not the brine that preserves it.
The fermentation process creates lactic acid which does preserve it. No need for vinegar as long as you can store it below 50 degrees.

No vinegar, no need for sugar to offset the harshness. And no need to not trust it.