Or, put it back in a warmer location and let it ferment longer. I mixed chopped jalapeños with salt and cram them into a wide mouth quart jar. Question: Has anyone tried adding a little sugar to the pepper mix to give the bacteria more food to munch on? 1. Pete (NZ). The aceto-bacteria from the vinegar will love the sugars. Seal it under the airlock, and you’ll know for certain if it has stopped. Is it going to affect the fermentation? BTW, our crock is 3 lbs, I am in the process of starting a batch of jalapeños in it, may throw in some habaneros and other things to top it off cause is not quite full. Here’s the basic recipe for traditional fermented hot sauce. 9. Cheers for a fantastic recipe . Any ideas how high the risk of chili sauce glass bottles exploding is? Don’t be distracted with separation or none, that’s not important. I’ve never tried that, and if you do, I’ll be curious to hear about it. It’s easy to make at home and you don’t need to wait 3 years for it to be ready. BestReviews spends thousands of hours researching, analyzing and testing products to recommend the best picks for most consumers. But first… 20 peppers (less hot varieties for milder hot sauce, hotter varieties for spicier), Optional: additional fruits or vegetables (for flavor), Optional: spices, seasonings, or herbs to taste. Thanks for taking the time to write this, it’s been very helpful. The potential for this stuff is huge, but I’m still working on it and introducing it to a few testers. I took 20 cayenne peppers and 2 red bells and the slurry only filled maybe a 1/4 of a quart jar. If the ferment is slowing, and it tastes good, time to harvest and eat. Then I take a large slice of something (I’ve used apple and winter radish in the past) and put it on top and use it to press the peppers down (this will eventually hold most of them under the liquid that forms) . I had 3 jars of all the same batch of pepper purée. @Betsy, I like to keep my chile ferments fairly pure and wait until blending the hot sauce to put in additions. Do I just need to be patient? Optional: Simmer the mixture for 15 minutes to stop the fermentation process. And when I make miso paste, I generally use half the salt of any recipe I’ve followed. Separation of juice and pulp is much more obvious in the juiced vegetables where the pulp is very fine. Wait. Neither of these have separated to the point where the mash floats however they both have turned into a very wet slurry and when strained the liquid is delicious. After two weeks, strain the ferment and reserve the brine. This ferment uses bacteria that produce lactic acid, and makes the sauce acidic (low pH). Yesteday I added some yogurt whey but still nothing. During the initial ferment from a few days to two weeks, generally all the solids float (2nd photo) and need to be stirred often to keep them submerged and mold free. Set aside. The red sauce is very, very hot. Just one question/problem though; The pulp was fermenting really well for about 4 days, and now it has just stopped cold. The cilantro and lemon juice tie the sauce together with a citrusy tang. If you’re looking to turn up the heat, this habanero cilantro hot sauce will knock your socks off (in a good way). Add 30 grams of sea salt or Himalayan salt (not iodized table salt) to 1,000 milliliters of water and mix. I think the companies that make hot sauce may use this metod instead of straining afterward. Though I know what Favero means by having a full fridge. Another newbie question; I’m thinking about adding tomato to garlic and hot pepper ferment for hot sauce. Then the heat spreads down to the inside of my cheeks and holds there awhile. The Permaculture Book of Ferment and Human Nutrition, Other Non-Fermentation-Specific Food Links.