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Pickling

Pickling

All things fermented, sour, fizzy, and lactic-acid-tangy

164 members
Posted byjarombrain/pickling-Jun 29, 2016 at 10:47 AM

Good tips on fermenting your own hot sauce

http://www.wellpreserved.ca/how-to-ferment-hot-sauce-with-whey/

Comments9
  • ifindkarmaJun 29, 2016 at 10:57 AMΔ

    Do you ferment your own hot sauce?

    • jarombraJun 29, 2016 at 11:02 AMΔ

      Sure do, currently got a hatch pepper, cilantro, and cucumber thing going -- really tangy and kind of sweet. I've become addicted to this stuff!

      • ifindkarmaJun 29, 2016 at 11:14 AMΔ

        Wow that sounds wonderful!

        Cucumber for texture or flavor or both?

      • jarombraJun 29, 2016 at 11:37 AMΔ

        Yeah, it smooths and cools it off both texturally and flavor-wise. Kind of emulsifies it too, gels up almost.

      • ifindkarmaJun 29, 2016 at 11:41 AMΔ

        Omg I want to try this now. Thank you for sharing!

      • jarombraJun 29, 2016 at 3:31 PMΔ

        Make sure to add some sugar or honey to even it out! Yeah it's great!

      • ifindkarmaJun 29, 2016 at 3:39 PMΔ

        I appreciate this tip too.

        So happy I joined this community!

      • jarombraJun 30, 2016 at 9:47 AMΔ

        By hatch pepper, I mean, hatch chiles -- you get the idea. =)

      • ifindkarmaJun 30, 2016 at 11:02 AM

        Yes I do! I've never had the opportunity to use them at all.

Pickling

Pickling

All things fermented, sour, fizzy, and lactic-acid-tangy

164 members
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