Fermented chili sauce

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Kfergu10, Dec 4, 2018.

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  1. Dec 4, 2018 #1

    Kfergu10

    Kfergu10

    Kfergu10

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    I have been experimenting on and off for a couple of months with lacto fermentation. Made a batch of Fresno chili and garlic, as well as a habanero batch. I'd be curious to hear anyone experiences with fermentation at home.
     
  2. Dec 4, 2018 #2

    esoo

    esoo

    esoo

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    Just started doing this myself.

    Here are my first two jars:
    20181204_063917.jpg

    Left one has been sitting for ~8 weeks: 1kg sweet bell peppers, 100g habanero, 1 head of garlic, 5% salt, hand chopped. Little bit of yogurt whey + some water kefir starter
    Right one has been sitting for ~4 weeks: 1kg sweet bell peppers, 100g habanero, 1 head of garlic, 3% salt, food processed. Started with water kefir starter.

    Neither has had any other liquid added. I do stir them about once per week as that seems to have the

    The left jar has been dug into a bit for a family party. Very tasty, but a bit salty. A family member said he wanted some for an X-mas present. The right one I've tasted just a touch and is more balanced in regards to the salt.

    Definitely going to keep on with this.
     
  3. Dec 4, 2018 #3

    Kfergu10

    Kfergu10

    Kfergu10

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    This is fantastic. I was able to take some sriracha sauerkraut and use that as my starter. It seemed to have seasoned everything perfectly. I want to make an attempt at fermenting my own miso paste now.
     
  4. Dec 5, 2018 #4

    Mucho Bocho

    Mucho Bocho

    Mucho Bocho

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    Give koji a try
     

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