Dining and Cooking
Creating a new recipe
In Hot Peppers

Creating a new recipe


I usually stick to simple fermented hot sauce recipes (peppers, garlic, salt). Trying something very different with this one. See photos for all the stuff I put in it. I’ll let it ferment for at least a month maybe longer then see how it turns out.

by AffectionateElk9418

5 Comments

  1. Christheitguy1183

    That’s a really neat idea, wouldn’t it swell though as the bacteria go through the anaerobic process? I figured the amount of off gassing might make the bag swell, if not pop.

  2. owaiss23

    Question for you as this was my first year doing a ferment through vacuum bags. It almost looks like the salt isn’t spread throughout the whole bag evenly. Does that impact the ferment or is it all the same?

  3. AffectionateElk9418

    I’ve been a high school food science teacher for 8 years now so I love getting to explain some of the cool science behind these things. To answer both questions. Yes you will get some CO2 produced through fermentation. The solution is usually to leave enough extra bag space to allow for expansion. If that still isn’t enough and it looks like it might explode. Poke a pin hole to release some pressure then re heat seal. I generally find that ferments with mostly just super hots and not a lot else don’t produce much CO2. Ripe red jalapeños on the other hand do produce quite a bit of CO2. We will see how much this one expands given the amount of sugar containing ingredients like shallot and ginger that are in it. About the salt question. No it’s not a problem. The salt is added to the ingredients without any added water. This allows you to get a good vacuum seal without having to deal with liquid getting sucked into your vacuum sealing machine. Once sealed the salt begins drawing water out of the peppers and other vegetable ingredients plant cells due to differences in osmotic pressure. This in turn will allow the salt to dissolve and spread equally throughout the bag and create the brine.