![]() The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. Ideal temperatures are between 55-75 degrees F. Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Stuff the baggie into the top of the jar, forcing the peppers down below the brine. HELPFUL TIP: A good method to keep the peppers submerged is to fill a baggie with some water, but not all the way. It is important to keep the peppers covered with the salt water brine to avoid spoilage. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Mason jars are good to use as fermentation vessels as well. The peppers may rise a bit when fermenting. Roughly chop the peppers, then pack them into a ball jar, leaving at least 1 inch of head space. How to Make Fermented Hot Sauce - the Recipe Methodįirst, ferment the chili peppers. ½-1 cup white wine vinegar to your preference (use a good quality vinegar for better quality hot sauce).1 pound chili peppers (stems removed - I'm using red serrano peppers).Ingredients Needed to Make Fermented Hot Sauce ![]() Let's talk about how to make a simple fermented hot sauce, shall we? Here is my recipe for fermented hot sauce. People have preserved foods this way for generations, from wine to cheese to many, many vegetables, including peppers. When fermenting peppers, the flavors mellow, and peppers change color a bit, and develop a pleasant smell.įermentation is one our oldest methods of food preservation. There are many benefits to fermented foods, including foods that are more digestible and have more developed flavor. It is the acid produced by the fermentation process that does the preserving. The salt is not actually the preservative. We create such an environment with salt and brine, which protect the peppers while the good bacteria do their work. After fermenting, the carbohydrates have been predigested, leaving them with more vitamins and flavor than fresh peppers.īad bacteria, such as rotting molds, cannot survive in this oxygen-free environment. The good bacteria is natural Lactic acid bacteria, which consumes carbohydrates in the peppers and converts them to acid. We create an anaerobic (no oxygen) environment for the peppers so that good, beneficial bacteria can survive, and bad bacteria cannot survive. What is Fermentation? And Why is it Good For Hot Sauce?įermentation is the decomposition of foods by micro-organisms (Lactic Acid Bacteria) or enzymes. This is a very simple hot sauce recipe, though we're fermenting the peppers first, which may sound complicated, but not at all. This recipe works with any type of chili pepper. For me, that's a nice level of heat for an every day hot sauce. They measure in at 10,000 to 23,000 Scoville Heat Units on the Scoville Scale. In fact, the hottest serrano pepper is about 3 times hotter than the hottest jalapeno pepper. They're smaller than jalapeno peppers, but quite a bit hotter. So many serranos! The plant was very productive. I grew serrano peppers and waited for them to turn red specifically so I could make this sauce. For this particular hot sauce, I wanted a fermented version, which adds another layer of complexity to the sauce. I have a LOT of different hot sauce recipes here on the site, all with different styles, ingredients, and types of chili peppers. One of my favorite ways to preserve my peppers is to make hot sauce. The plants were super productive and I am preserving them in so many different ways.įood preservation is important. My garden exploded with peppers this year and I'm incredibly happy. It's hot sauce making time in the Chili Pepper Madness household again, my friends. It is wonderfully spicy and big on flavor. I grew loads of peppers in my garden this year just so I could make this fermented hot sauce recipe.
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