Fermented Hot Sauce Mk II

20150420_085424Well looky here, if it’s not another batch of hot sauce.

I’m not going to spend too much time on this one, as I’ve kind of laboured the process in this post: https://yeastismybitch.com/2015/02/05/lactobacillus-and-others-fermented-hot-sauce/ and tasted it here: https://yeastismybitch.com/2015/04/09/lactobacillus-and-others-fermented-hot-sauce-tasting-notes/

So.  This time I used a whole pack of Scotch Bonnets and two or three packs of normal “red chilli peppers” from Sainsburys.  I didn’t put as much water in only added a clove garlic and a whole red bell pepper, and used a little more salt.

The whole thing fermented (and developed an amusing white mould/pellicle/whatever it was – that I scraped off and discarded) and generally did it’s stuff over a period of a month or so.

When the whole lot was starting to look more liquid-ey, I annihilated it in a blender until it was smooth, then strained it (lightly pushing it through the sieve) into a small pan and then briskly boiled it for a couple of minutes.

After that I let it out with a third the volume of spirit vinegar and bottled it up.

Funnily enough, this time around, it doesn’t separate or anything.  It’s a lot hotter, too, and tastes that little bit more Tabasco-authentic.  Nice.

FOOTNOTE: Between this batch and the last one, I learnt why certain things had to happen:

  • The salt prevents any bad stuff (mould, nasty bacteria) from taking hold
  • The lactic fermentation acidifies the sauce to a PH below 3 or 4 or so and this means that it can be kept out of the fridge as nasties can’t survive in such an acidic environment
  • The Vinegar is a bit of crutch to ensure the low PH is achieved.

Maybe before next time I’ll invest in some PH test strips or something – that might help with my all-grain mashing too…

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