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…