Lacto-Fermented Hot Sauce

[oober]

Well, It's time for another project. This week is making some lacto-fermented hot sauce.

I would like to say this will be very hot, but it won't, my better half can only stand so much heat, so this will be more of a medium hot sauce.

Anyways ingredients that are being used are. Not following any recipe that is out there trying some stuff on my own..

8 medium sized green jalapenos, didn't want to wait for these to turn red, will be trying a couple of variations including roasted green, raw red, and roasted red.

5 medium green bell peppers

2 medium onions

2 medium fully ripened tomatoes

2 tbs of garlic powder, ya I know, didn't have any fresh garlic and decided to throw this together tonight.

1/2 tsp of dried sweet basil. This ingredient may be a mistake, we will see. Just love sweet basil.

Thought about maybe adding some other spices, but didn't want to over do it. I know there are some decent combos that can be used, especially fresh.

2 tbs of lemon juice

All peppers de-seeded and I do not want to have any seeds sitting on top of the brine.

3% salt brine covering all vegetables. All vegetables weighted down to make sure all stay under brine.

Plan is to burp every day as I do not have jaws with air locks or a fermenting crock.

Plan on running this for 14days before tasting and possibly longer till I like the results, or it goes bad and I throw it out. We will see.

When I am happy where the ferment is. I will strain off brine. Puree the solids, and add back brine until I am happy with consistency.


So the 100,000.00 question is. Has anyone else done this with any success and have anything to add to this discussion?

Thanks.

 

[Tater]

I never made any, but yours sounds like it would be great to me. If you live in the Chicago area, Jewel has this going on:

This is from the email:

"We are hosting a Hatch Chile Roast from 11a-5pm at the following stores!

Event Locations & Dates
August 18th & 19th: 6140 Northwest Hwy Crystal Lake IL
August 18th & 19th: 145 S Eastwood Drive Woodstock IL
August 25th & 26th: 1350 S Route 12 Fox Lake IL
August 25th & 26th: 1202 State St, Lemont, IL 60439
September 1st & 2nd: 125 E Stearns Bartlett IL
September 1st & 2nd: 652 Kirk Road St. Charles IL"
​

Might be another type of pepper to try in it. I've never tried a hatch chile and don't know how hot they are, but I'll probably try out a roasted one there. I read they are supposed to be really good in sauces.

 

[AussieBear]

Well, It's time for another project. This week is making some lacto-fermented hot sauce.

I would like to say this will be very hot, but it won't, my better half can only stand so much heat, so this will be more of a medium hot sauce.

Anyways ingredients that are being used are. Not following any recipe that is out there trying some stuff on my own..

8 medium sized green jalapenos, didn't want to wait for these to turn red, will be trying a couple of variations including roasted green, raw red, and roasted red.

5 medium green bell peppers

2 medium onions

2 medium fully ripened tomatoes

2 tbs of garlic powder, ya I know, didn't have any fresh garlic and decided to throw this together tonight.

1/2 tsp of dried sweet basil. This ingredient may be a mistake, we will see. Just love sweet basil.

Thought about maybe adding some other spices, but didn't want to over do it. I know there are some decent combos that can be used, especially fresh.

2 tbs of lemon juice

All peppers de-seeded and I do not want to have any seeds sitting on top of the brine.

3% salt brine covering all vegetables. All vegetables weighted down to make sure all stay under brine.

Plan is to burp every day as I do not have jaws with air locks or a fermenting crock.

Plan on running this for 14days before tasting and possibly longer till I like the results, or it goes bad and I throw it out. We will see.

When I am happy where the ferment is. I will strain off brine. Puree the solids, and add back brine until I am happy with consistency.


So the 100,000.00 question is. Has anyone else done this with any success and have anything to add to this discussion?

Thanks.

never made duh hot sauce.. GL wiff that.. let us now how it be goes.

closest thing i be made was kimchi... i love the taste of a guud korean gochugaru.. i dont know if there is a bottle sauce made with that flavor.. but if there was id buy it... try a sauce with that as a base...

oh i do make hot oil every once in a long while..

i stick wiff me holy trinity.. cholula, sriracha n unfortunately tabasco... i prefer the louisiana but they dont sell that shit here.

 

[RacerX]

Gochugaru is a staple in my kitchen, love it in my seafood pancakes, Korean hot pots, and of course the king of all meals: Korean bbq.

 

[AussieBear]

Gochugaru is a staple in my kitchen, love it in my seafood pancakes, Korean hot pots, and of course the king of all meals: Korean bbq.

yeah i throw it in a lot of shit just cause..

 

[oober]

Kimchi will be my next endeavor, but want to by a fermentation crock 1st... It's coming, but hot sauce 1st... I haven't looked, but when is Napa Cabbage in season? Probably pretty soon I would imagine.

 

[RacerX]

I only grow Napa cabbage in winter, though I love it and really could and should grow it year-round.

As far as hot-sauce goes, I use a super-basic master recipe which works with any/all stemmed, fresh Chiles:

1 lb. Chiles (one variety or mix & match)
2 tablespoons kosher salt
1.5 cups distilled white vinegar

Pulse the chiles and salt in a food processor until a coarse purée forms. Transfer to a 1-quart glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly. Stir in vinegar and loosely screw on lid. Let mixture stand at room temperature for at least one day and up to 7 days. Then purses mixture in a food processor or blender until smooth. Strain it. Can keep in the fridge for up to 4 months.

 

[AussieBear]

Kimchi will be my next endeavor, but want to by a fermentation crock 1st... It's coming, but hot sauce 1st... I haven't looked, but when is Napa Cabbage in season? Probably pretty soon I would imagine.

just get you a big gallon cheap glass jar or plastic tub..

1 or 2 large napa will go a long way especially with all the other filler you can add to it.. you dont need tons so no need fer waiting for cheap in season stock

also, stay away from iodine and anti-caking agent salts..

 

[Gustavus Adolphus]

My go to omelette consists of 87 different ingredients.

 

[oober]

I only grow Napa cabbage in winter, though I love it and really could and should grow it year-round.

As far as hot-sauce goes, I use a super-basic master recipe which works with any/all stemmed, fresh Chiles:

1 lb. Chiles (one variety or mix & match)
2 tablespoons kosher salt
1.5 cups distilled white vinegar

Pulse the chiles and salt in a food processor until a coarse purée forms. Transfer to a 1-quart glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly. Stir in vinegar and loosely screw on lid. Let mixture stand at room temperature for at least one day and up to 7 days. Then purses mixture in a food processor or blender until smooth. Strain it. Can keep in the fridge for up to 4 months.

I do like the vinegar based hot sauces, but want to try to make one without vinegar... From what I read, complex flavors can develop from natural fermentation without the use of acids such as vinegar... I do have a very little bit of lemon juice, but I don't think it will be enough to over take the flavor like you would experience with sauces like Tabasco sauce. The lemon juice was to just lower the PH slightly. Less risk of bad stuff growing until the lacto bacyllis(spelled wrong I am sure, but natural yeast in the air) can take over.

 

[oober]

I only grow Napa cabbage in winter, though I love it and really could and should grow it year-round.

As far as hot-sauce goes, I use a super-basic master recipe which works with any/all stemmed, fresh Chiles:

1 lb. Chiles (one variety or mix & match)
2 tablespoons kosher salt
1.5 cups distilled white vinegar

Pulse the chiles and salt in a food processor until a coarse purée forms. Transfer to a 1-quart glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly. Stir in vinegar and loosely screw on lid. Let mixture stand at room temperature for at least one day and up to 7 days. Then purses mixture in a food processor or blender until smooth. Strain it. Can keep in the fridge for up to 4 months.

Do you ever make some sauerkraut or kimchi with it? Jealous you can grow stuff in the winter. Too cold here in Wisconsin.

 

[KoreanBear]

Gochugaru is a staple in my kitchen, love it in my seafood pancakes, Korean hot pots, and of course the king of all meals: Korean bbq.

I approve this message.

 

[RacerX]

Do you ever make some sauerkraut or kimchi with it? Jealous you can grow stuff in the winter. Too cold here in Wisconsin.

I’ve dabbled with kimchi a few times, mostly failures, gonna continue to tinker b/c I love me some kimchi.

 

[oober]

I’ve dabbled with kimchi a few times, mostly failures, gonna continue to tinker b/c I love me some kimchi.

How did they fail? Before I buy most of the components, I would like to know where it went wrong?

 

[RacerX]

How did they fail? Before I buy most of the components, I would like to know where it went wrong?

Have not solved that riddle as of yet, just know it doesn’t taste nearly as good as the fresh takeout from my local Korean grocery mart.

 

[ShiftyDevil]

I've not done this but a buddy linked me the below video a while ago and I've been wanting to do it (but haven't gotten around to it)

[video=youtube;UGjCeAbWKPo]https://www.youtube.com/watch?v=UGjCeAbWKPo[/video]

So keep us updated on your sauce because I'm super interested in how it turns out.

 

[AussieBear]

Have not solved that riddle as of yet, just know it doesn’t taste nearly as good as the fresh takeout from my local Korean grocery mart.

get top shelf fish sauce.. i use the red boat...

double check you are using the correct salt.. none of that iodine n caking shit.. can f with fermentation.

try salting the cabbage overnight..

fresh just made kimchi (still guud) be different than 1-2 week old kimchi...

 

[1COBearsfan]

Will be following, good luck

 

[Burque]

I never made any, but yours sounds like it would be great to me. If you live in the Chicago area, Jewel has this going on:

This is from the email:

"We are hosting a Hatch Chile Roast from 11a-5pm at the following stores!

Event Locations & Dates
August 18th & 19th: 6140 Northwest Hwy Crystal Lake IL
August 18th & 19th: 145 S Eastwood Drive Woodstock IL
August 25th & 26th: 1350 S Route 12 Fox Lake IL
August 25th & 26th: 1202 State St, Lemont, IL 60439
September 1st & 2nd: 125 E Stearns Bartlett IL
September 1st & 2nd: 652 Kirk Road St. Charles IL"
​

Might be another type of pepper to try in it. I've never tried a hatch chile and don't know how hot they are, but I'll probably try out a roasted one there. I read they are supposed to be really good in sauces.

Hatch Green Chile is the bomb.

The best ways to have it are:

Roasted and chopped on a cheese burger
In a Green Chile Stew
Stuffed - which is more of a restaurant thing
or as Huevos Rancheros which is sauce over corn torillas eggs hash browns and beans.

There are tons of over ways enchiladas, chile con queso, sauced on a burrito etc I could go on, but true Hatch Green Chile is something that comes from New Mexico. Good stuff, I am glad they are roasting it in other places, just standing by while they roast it is awesome. Smells so good!

 

[Burque]

never made duh hot sauce.. GL wiff that.. let us now how it be goes.

closest thing i be made was kimchi... i love the taste of a guud korean gochugaru.. i dont know if there is a bottle sauce made with that flavor.. but if there was id buy it... try a sauce with that as a base...

oh i do make hot oil every once in a long while..

i stick wiff me holy trinity.. cholula, sriracha n unfortunately tabasco... i prefer the louisiana but they dont sell that shit here.

I used to be a Cholula junkie, but have been enjoying Tapatio and Valentina Extra hot for the last few years. Both are about half the price and still damn good.