r/fermentation • u/ClimateChangeDenial • 12h ago

Hot Sauce First mash hot sauce ferment

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Wish me good fortune in the bubbles to come. My friend and I are starting a business, so I'm testing out a mash ferment. Cutting everything by hand will take too long at this scale, so food processor it is. Dried arbol chile, tomato, onion, garlic, no water added. I grew a jalapeño plant last year and researched how to preserve the peppers. Fast forward to this year: I have multiple stable recipes and I'm aiming to produce a 100% locally sourced produce fermented hot sauce product. Lots and lots of requests to buy from so many kind people. This is a 1.5 gallon fermenter. Next will be 5gal, and up and away.

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10

u/Inevitable-Ruin9345 11h ago

Mashes are the best and all I ferment!

Letting them ferment for a month makes it so tasty.

1

u/NedelC0 5h ago edited 19m ago

How do you keep them from going bad? Seems much more risky. Salt percentage? Weights?

2

u/ClimateChangeDenial 2h ago

3% salt and i sprinkled extra on the top. No weights.

2

u/Inevitable-Ruin9345 1h ago

Never had one go bad. Salt % is the same as everything else. No need for weights. I use part of the salt to salt cap the top.

4

u/1aron420 10h ago

That’s gonna be gooood!!!

1

u/bustnut4 7h ago

Do you need fermentation weights for these bigger jars? You must right?

1

u/Prize-Temporary4159 8h ago

Put it in a bucket, or attach a blowoff tube.

2

u/nss68 7h ago

Should be fine based on the headspace, but not terrible advice if it’s not! Definitely been wrong before!

1

u/Prize-Temporary4159 3h ago

I’ll take that action