I posted the picture from before of the huge amount of ghost peppers – they’re from a local greenhouse put on order in the spring. They’re consistent and flawless! No mold, just hot fragrant pods. I got almost 1/3 through today, this is my personal supply :). Gonna work on the rest in a buddy’s kitchen and ferment in a larger vessel.
But I've found a process, a salt, a farmer, and a list of ingredients that I like to make lacto fermented ghost pepper sauce of a consistent quality whose heat level exceeds most people's limit but still brings the flavor. I'm scaling up this round to see if people would actually buy it (a modest $5 for 6 oz for now). After that maybe I'll look into the needed licensure to be a small scale hot sauce maker and sell at a farmers market in my county.
This stuff is designed to prove that you can get simple, organic, excellent, hotter than hot sauce without 30 ingredients and muddled flavor for not boutique prices. Hot sauce is simple and inexpensive, it doesn't need luxury branding or Instagram or influencers, really. The peppers and garlic are really the star of the show (from Bill Weber's Greenhouse and Farm in West Seneca, NY) and need no more marketing than the quality and taste of the sauce they make.
by Dunmer_Sanders
3 Comments
I’m surprised you don’t have a air rater. It’s the same as what you use for brewing craft beer or cider or wine at home. Since the CO2 will build up during the fermentation process .
Awedome. What’s the recipe?
Put bowls under them brother! With that little amount of head space those bad boys are gonna make a mess. But hell yeah! Happy fermenting! Looking forward to seeing some sauce in a month.