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08-04-2021, 08:20 PM | #91 |
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I edited my post quoting Lew.
I food process, ferment, liquify, then strain. Talking just hot sauces. Not sure how just fermentation dictates texture unless I’m not tracking. |
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08-04-2021, 08:28 PM | #92 | |
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These sauces will come out more like tabasco from what I can tell and nothing like cholula unless you work in the xantham gum from my understanding. Nothing wrong with it, just thought it was interesting as cholula is more creamy that I thought when compared to homemade and other hot sauces. |
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08-04-2021, 08:29 PM | #93 | |
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The texture on the fermented jalapenos was fantastic, IMO. Much more crunch than the canned pickled jalapenos you buy at the store and that process only took 5 days. |
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08-04-2021, 08:30 PM | #94 |
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Ah. I've always fermented individually then combine. You can get odd flavors and results mixing veg then fermenting. I'm not saying it can't work.
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08-04-2021, 08:33 PM | #95 |
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Just read the grocery ads. Hatch chilies are dirt cheap. Guess what I'll be fermenting next?
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08-04-2021, 08:36 PM | #96 | |
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I might buy some more this weekend just to ferment slices of them for snacking/toppings like I do that jalapenos. They tasted great today before I blended them. |
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08-04-2021, 08:39 PM | #97 | |
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Agree on the trial and error of adding liquid after fermentation. I just go light and taste, then add if needed. |
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08-04-2021, 09:01 PM | #98 | |
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If I strained this, I'd lose a ton of volume though, does that seem correct? Or maybe my blender just isn't good enough. I ran my Ninja for quite a few minutes but it didn't seem to get any thinner/smoother than this final product. |
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08-04-2021, 09:11 PM | #99 | |
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Yeah, I do lose a ton of volume straining now that you mention it. I guess I hadn't really thought about it before but I'm now wondering if its possible to strain for the hot sauce, then repurpose the strained out pepper volume for a salsa/girthier sauce? Not sure what that looks like exactly, but might be worth exploring. Which I guess is one of the perks of making our own stuff and bouncing ideas off one another. |
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08-04-2021, 09:14 PM | #100 | |
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How if you strain, you can use the leftover pulp for a variety of things. https://www.chilipeppermadness.com/r...ake-hot-sauce/ |
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08-05-2021, 08:16 PM | #101 |
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Got the Ph test strips as something easy to make sure it's a stable product so I don't kill myself or others. You could buy a tester but this is just to ballpark it and make sure it's good to go. These are super easy to use but will stain whatever you place them on so simply dip, look at the chart and throw away. I left in a white plastic bowl for 5 minutes and now there's a stained blue strip in the middle of the bowl. lol
My hatch chili hot sauce matched perfectly to 3.0 Ph. https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1 |
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08-06-2021, 05:39 AM | #102 |
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I ordered my fermenting kit while taking a dump at 4 am this morning. Also ordered some 6oz plastic condiment bottles to store hot sauce in the refrigerator for easy use/access. I’ll get glass ones later if I plan to shelf store anything.
Feels good man. Easy Fermenter Wide Mouth Lid Kit (3 Lids + 3 Weights + Pump) – The Complete Starter Kit With Everything You Need To Begin Fermenting https://www.amazon.com/dp/B0789QYV52...ing=UTF8&psc=1 |
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08-06-2021, 05:44 AM | #103 |
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Wait. You have a pool and didn't have test stips. Whoa!
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08-06-2021, 05:53 AM | #104 |
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08-06-2021, 05:57 AM | #105 |
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