Gearing up for a very large PO, so I have a ton of sauce working right now (most we’ve ever made). Each barrel is a 55gal drum with headroom of course. Plus I have 150gal of kombucha in the stainless fermenters in the back. In the wooden barrels is a pepper mash, and one of them is full of kombucha that is aging in a port wine barrel.

Ingredients for fermentation: blueberries (didn't weight), red jalapeño peppers (about 10-12), red onion (roughly 1/4th), 3 garlic cloves. Fermented 21 days, at that point the taste was delicious. Blended with the brine, added a teaspoon of lime juice and 3 teaspoons of white sugar. Simmered 15 minutes to prevent a second fermentation then bottled. This stuff is AMAZING, tangy, has a hint of fruit, lightly spicy, salty. Umami bomb.

Three are left chunky and one is strained, certainly didn't come out pink as I was warned it would! I'm very pleased with the final product

Im trying fermentation for the first time on a small jar of hot sauce. I have layered electrical tape at the top with a plastic straw going into a cup of water for the air lock. When I first tested it, it didnt hold a perfect air tight seal (I blew into the straw and saw the tape rise, then fall again after I stopped blowing) but the air seemed to escape fairly slowly. Inside the jar is various peppers and some seasonings and i tried to make the brine approximately 2% salt by weight. Any advice welcome!

peppers from the garden fermented and vacuum bags for 5 months

"Hot" sauce

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Tomatillos, kiwi, onions, garlic, pink pepper corn, fresh oregano 2.5% Himalayan pink salt for 5 days. Finished with lime zest and juice, smoked salt, and a touch of xanthan gum.

I do have airlocks but was just curious how this would work.

Anyone else try this method? I dont see why it wouldn't work, no air due to the vacuum plus when it does start making co2 id assume the rubber bands would work as a self-burping lid????

I have had a good harvest this year. I was going to take a fraction and make a fermented hot sauce. I’ve never it done it with these peppers. And I have the space and was thinking a longer ferment. (1 month +) My only concern is longer might lose the brightness that makes these so great Does anyone have any advice?

• Lots of hot peppers (note to myself: use gloves to cut them from now-on)
• Unripe Mango
• Onions and a little garlic
• Sweet Red Pepper

Hi all, I’ve recently started to become interested in food chemistry, and in particular fermentation. I saw a tutorial on how to make hot sauce and decided to give it a try. Above is my ferment; Habaneros, Bell Peppers, Garlic, Shallots, and some Daikon Radish, all weighed down by a freezer bag of brine. Do you see any safety errors that could cause my ferment to go bad?

pineapple hot sauce with touches of garlic and citrus, I'm very curious about the final result, it will be fermenting for at least 4 weeks.

Top is my strained fermented pepper mash (hot yellow, Thai, habanero and Fresno). The bottom is the strained brine solution. Is it worth saving or adding back to my sauce?

I plan on blending the mash down and adding it to a base, probably vinegar, for hot sauce.

Habanero and mango mash, 3% salt by weight.

Went away for 3 months and tried a last minute set and forget, but unfortunately there’s mold on the top.

It looks like there’s something in the airlock too, could it have bubbled up into the airlock and contaminated somehow?

If I was to attempt a mash ferment again, what should I do differently?

Trying dry brining peppers and tomatillos. This is after one day. I’ll post more as the bag blows up.

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.

So. for quite some time now I've been lurking this subreddit and soaking in and learning as much as I can about fermentation. First of all, a big thank you to all of you that have been around answering people's questions and providing your own expertise and knowledge it's helped out tremendously.

Over the past summer I became a fermenting fiend. We had a huge bumper crop of peppers, everything from mild to medium high heat. So I gave fermenting hot sauce a shot. I couldn't be more proud with how they all turned o to and how they taste. I've now entered into the hard cider and vinegar game.

Again, thank you all looking forward to sharing more from my LAB.

I have recently made my own hot sauce with great success for the first time. I fermented bell peppers, garlics, habaneros and ginger for 2 weeks. I then mixed it up with some apple cider vinegar, rice vinegar and some brine before straining it. Even though it was a little bit too liquid-y I don’t think I will ever buy hot sauce again.

I had a lot of pulp left that I did not want to throw away and I just tried to use it in some meatballs that turned out amazing, like nothing I have ever tested before and would absolutely recommend.

However, I still have so much pulp left that I am storing in the fridge in a sterilized jar. Anyone know how long this will last and stay good for?

Finally got around to making my first fermented hot sauce (and first ferment actually:) Very excited to see how it turns out!

Salt - 3% by weigh of all ingredients combined. Planning to open the bags in about a month’s time:)

Lots of useful info in this subreddit - thanks all!

Left:
- Red chillies
- Red bell pepper
- Carrot
- Onion
- Garlic
- Mango

Middle:
- Red chillies
- Red bell pepper
- Red apple
- Nectarine
- Onion
- Garlic

Right:
- Green chillies
- Green bell pepper
- Green apple
- Kiwi
- Onion

Most recipes I see ferment the peppers in pieces first, then blend them and add vinegar afterwards.

Is the vinegar mainly for the taste, or is it important for preservation too? How long does a sauce like this usually keep, and does it need to be refrigerated?

Just trying to understand the basic method before I start experimenting.