Hot pepper sauce - the other kind of fermenting
Posted: Tue Nov 15, 2005 1:29 pm
Just botttled up the years chillis as a couple of litres of tabasco style sauce - I use a lot of it.
The process is a different kind of natural fermentation:
4lb ripe chillis - this year about 75% scotch bonnet, 25%cayenne
4tbsp salt
chop the chillis, mix in the salt, put in a container and stick a weight on top.
After a week it should be fizzy - lactic acid bacteria are busy at work on the fruit sugars.
After three months it should stop, either bottle as pickled peppers or shove in a blender and add enough vinegar to thin down to tabasco level. Bottle unpasteurised and leave for a couple of months minimum.
This year I've also fermented some green, I need to use some brine fromthe red stuff and a shot of sugar syrup to get it going.
Vinegar - now there's another fermentation I do a lot of.
The process is a different kind of natural fermentation:
4lb ripe chillis - this year about 75% scotch bonnet, 25%cayenne
4tbsp salt
chop the chillis, mix in the salt, put in a container and stick a weight on top.
After a week it should be fizzy - lactic acid bacteria are busy at work on the fruit sugars.
After three months it should stop, either bottle as pickled peppers or shove in a blender and add enough vinegar to thin down to tabasco level. Bottle unpasteurised and leave for a couple of months minimum.
This year I've also fermented some green, I need to use some brine fromthe red stuff and a shot of sugar syrup to get it going.
Vinegar - now there's another fermentation I do a lot of.