Entering the homemade hot sauce phase of my midlife spiral into total lameness.
I'm mostly wanting to explore different flavor combos and take more control over heat/consistently than what I'm getting off the shelf or Amazon. Thinking I may expand into fermenting other fruits and vegetables as well.
Anyone else making their own hot sauces and/or fermented foods? [Reply]
Originally Posted by Stewie:
I tried the Ball Fermentation Lids and Springs. Really easy to use and keeps everything under the brine.
That seems like a lot of spring for the application.
Can you elaborate on why you prefer this lid/spring combo better than just other venting lids? Doesn’t the gas produced protect the whole batch even if you don’t have the spring contraption?
Originally Posted by Groves:
That seems like a lot of spring for the application.
Can you elaborate on why you prefer this lid/spring combo better than just other venting lids? Doesn’t the gas produced protect the whole batch even if you don’t have the spring contraption?
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I looked at other venting lids but this combo of lids and springs or weights was cheaper. You need to keep whatever you're fermenting beneath the brine or you can have poor results.
The springs collapse to 3/4" without a whole lot of force. They're doing fine during my first fermention. I'll know more when this batch is done in about 10 days. [Reply]
I lived with a woman from Trinidad a few years back and she introduced me to Matouk's. Highly recommended. It isn't mild but neither is it too hot to handle. What makes this sauce unique is the adding of tropical fruits like papaya. [Reply]
Originally Posted by KCUnited:
Striving for a Mex/Asian leaning hot sauce with some Umami flavors as I'm beyond bored with straight Sriracha.
Fire roasted some red jalapenos and added some Tamari (Japanese soy sauce). Plan to finish with some white vinegar.
If you do a lot of fermenting Morton Pickling salt is pure salt and 1/2 the price of Kosher. Just saying. Also, always weigh your salt and don't rely on volume measurements. [Reply]
Originally Posted by Stewie:
If you do a lot of fermenting Morton Pickling salt is pure salt and 1/2 the price of Kosher. Just saying. Also, always weigh your salt and don't rely on volume measurements.
Awesome, good to know. Feel I've been on this Kosher box for smoking salmon and am cross functioning it towards fermenting, and appreciate the insights.
Would like to get into pickling as I'm for all things briny and spiraling into total lameness. [Reply]
Fido jars are the way to ferment pepper sauce. I have a 5 liter that I’ve dipped Red Savina pepper mash out of for two years. I use it as a base or it’s tasty straight.
Edit- I’ve never refrigerated the Fido jars. I do however refrigerate my other ferments after the cultures have sufficiently eaten the sugars. [Reply]
Originally Posted by ReynardMuldrake:
That looks fucking delicious.
I've been experimenting more with asian pepper sauces recently. Gochujang, chili oil, red pepper relish, etc.
Have you found any you'd recommend?
I'm pretty green when it comes to Asian sauces but like to make cauliflower fried rice nearly once a week, which was my motivation for experimenting with this sauce. [Reply]
Originally Posted by KCUnited:
Have you found any you'd recommend?
I'm pretty green when it comes to Asian sauces but like to make cauliflower fried rice nearly once a week, which was my motivation for experimenting with this sauce.
I bought a bunch at 888 market over the weekend. I haven't had a chance to try them all yet.
