35 day fermented habanero sauce. This stuff is great yall.
35 day fermented habanero sauce. This stuff is great yall.
by t-o-m-u-s-a
7 Comments
dragracetruther
Looks delicious! What was the process?
t-o-m-u-s-a
When the recipe say 10 days let it go as long as you’re comfortable. Just make sure to Ph it for safety. This one went 35 days
Lacto fermented habanero sauce/salsa
1 lb habanero peppers (any peppers)(destemmed you can deseed if needed I don’t.)
1 large white onion (sliced to fit through mason jar opening)
1 whole garlic bulb
1 large red bell pepper (or any color but green bell)
24 grams Canning salt
1 quart cool Filtered water
1 – half gallon wide mouth ball jar
Dark room temp location for 10 days
To do:
Wash all peppers.
Peel garlic and add to jar
Slice bell pepper into slices that will fit into jar I usually cut into 8ths.
Slice onion same way to fit through mouth of jar
Add habanero to jar
Top with glass puck and press if needed to acquire more space. You want to leave about a half inch to inch in the top.
Mix salt and water together until salt dissolves. Pour brine into jar until it covers the glass puck.
Seal with ferment lids and use pump to remove excess air from jar. Place in a dark, room temp location undisturbed for 10 days. You can peek at the jar and see if there are bubbles forming and floating to the top. This means it’s working! Just don’t open it!
After 10 days remove lid and assess. If done properly there may be some white film residue or what appears to be sea foam on the sides. This is a byproduct of some fermentations and is called Kahm yeast, perfectly harmless and naturally occurring. As long as there is no color (green, black) the mold can be wiped away.
Strain the fermented pepper mix to over a large bowl and collect the fermented brine. Add the pepper mix to a blender. (Watch the fumes they’ll gas you) blend and slowly add more brine to reach the desired consistency. You can save any left over brine and add cucumbers to make some spicy pickles or what ever you want.
Refrigerate after bottling. Serve chilled. Do not cook the salsa as it will lose any probiotic value. Chilled shelf life at least 6 months. But I have never had it last that long. Shits good yo.
ilovelamp408
I remember your last post because of the color. I bet it’s amazing.
Did you notice any obvious differences from going 35 days?
VirtualLife76
Looks like a great pick me up drink. Will have to try, thanks for the recipe.
garybussy69420
Colour is on point
dirENgreyscale
I hate to be the one to tell you this but I think someone stole at least half of your slice of pizza, I’m so sorry. The hot sauce looks delicious though!
The-CannabisAnalyst3
I did pre well same 3% Brine, lots garlic, bended and adjusted w the brine juice to desired thickness, and just tablespoon of vinegar, unless u want more vinegar Rast but did to help ph amd preserve, The fermenting does some much wonders ,it’s incredible
7 Comments
Looks delicious! What was the process?
When the recipe say 10 days let it go as long as you’re comfortable. Just make sure to Ph it for safety. This one went 35 days
Lacto fermented habanero sauce/salsa
1 lb habanero peppers (any peppers)(destemmed you can deseed if needed I don’t.)
1 large white onion (sliced to fit through mason jar opening)
1 whole garlic bulb
1 large red bell pepper (or any color but green bell)
24 grams Canning salt
1 quart cool Filtered water
1 – half gallon wide mouth ball jar
Dark room temp location for 10 days
To do:
Wash all peppers.
Peel garlic and add to jar
Slice bell pepper into slices that will fit into jar I usually cut into 8ths.
Slice onion same way to fit through mouth of jar
Add habanero to jar
Top with glass puck and press if needed to acquire more space. You want to leave about a half inch to inch in the top.
Mix salt and water together until salt dissolves. Pour brine into jar until it covers the glass puck.
Seal with ferment lids and use pump to remove excess air from jar. Place in a dark, room temp location undisturbed for 10 days. You can peek at the jar and see if there are bubbles forming and floating to the top. This means it’s working! Just don’t open it!
After 10 days remove lid and assess. If done properly there may be some white film residue or what appears to be sea foam on the sides. This is a byproduct of some fermentations and is called Kahm yeast, perfectly harmless and naturally occurring. As long as there is no color (green, black) the mold can be wiped away.
Strain the fermented pepper mix to over a large bowl and collect the fermented brine. Add the pepper mix to a blender. (Watch the fumes they’ll gas you) blend and slowly add more brine to reach the desired consistency. You can save any left over brine and add cucumbers to make some spicy pickles or what ever you want.
Refrigerate after bottling. Serve chilled. Do not cook the salsa as it will lose any probiotic value. Chilled shelf life at least 6 months. But I have never had it last that long. Shits good yo.
I remember your last post because of the color. I bet it’s amazing.
Did you notice any obvious differences from going 35 days?
Looks like a great pick me up drink. Will have to try, thanks for the recipe.
Colour is on point
I hate to be the one to tell you this but I think someone stole at least half of your slice of pizza, I’m so sorry. The hot sauce looks delicious though!
I did pre well same 3% Brine, lots garlic, bended and adjusted w the brine juice to desired thickness, and just tablespoon of vinegar, unless u want more vinegar Rast but did to help ph amd preserve, The fermenting does some much wonders ,it’s incredible