So I started fermenting hot sauces. I guess I could ferment anything at this point, but I got a really nice kit from some website and I’ve been using it.
My last batch turned out really well:
So I was all like, yo lets do this again, and get creative with this shit. Here is the loose recipe that I’m going to use:
Ingredients:
- 30 – 40 habenero peppers, tops removed and cut into 2-3 pieces
- 1 yellow carrot, chopped
- 2 limes, peels only
- 8 whole garlic cloves, skins removed
- 2 tablespoons salt
- 1 quart of water
- 2 cups white vinegar, reserved
Directions:
Tip: These peppers are hot, we strongly recommend wearing gloves while preparing this recipe.
- Pack peppers, chopped carrot and lime peels into fermentation jar.
- Combine salt and water, stir until salt is fully dissolved to make the brine.
- Add fermentation weight and pour in brine to cover, vegetables should be fully submerged.
- Top with lid and airlock. Let ferment for 2-3 weeks at room temperature out of direct sunlight.
- Discard lime peels. Add peppers and chopped carrot to blender with 1/2 cup of the fermentation liquid. Blend until smooth and then add white vinegar. If hot sauce is too spicy, add more vinegar to taste. Hot sauce will keep refrigerated for at least 2 months.
So I really hope it turns out well. I grew these peppers so I’m kinda excited.