This does look like a mean rocket launcher
Sorry for the ignorant question, but what is the purpose of this device on top.-
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The Official Homebrewed Chilli sauce Thread
- Thread starter The_Unbeliever
- Start date
This does look like a mean rocket launcher
Sorry for the ignorant question, but what is the purpose of this device on top.
It's an airlock that let's gas out but nothing back in.This does look like a mean rocket launcher
With most vegetable/fruit lacto-fermantation you want to keep oxygen out so that no mold grows & it doesn't spoil.
The airlock allows CO2 pressure produced by the fermentation to escape without letting oxygen back in.
That bottle can stay on the shelf fermenting for over a year without having to worry about it.
Really useful when making saurkraut, kimchi & other fermented foods.
Ingredients:
● Red Habenero
● A few Ghost peppers for heat
● Onion
● Garlic
● Pineapple
● Mango
● Honey
● Salt
● Vinegar
The goods:
A few ingredients going under the grill:
Mango in a blender:
Smoother, smoother:
The product:
Really nice sauce, not that hot at all - I can easily just eat this straight. Will maybe try getting the pineapple grilled on an open flame next time just to increase the depth of flavor from it. The fruits will become a regular ingredient from now on. Also used regular white grape vinegar this time (rather than apple cider v) and it's a nice change.
● Red Habenero
● A few Ghost peppers for heat
● Onion
● Garlic
● Pineapple
● Mango
● Honey
● Salt
● Vinegar
The goods:
A few ingredients going under the grill:
Mango in a blender:
Smoother, smoother:
The product:
Really nice sauce, not that hot at all - I can easily just eat this straight. Will maybe try getting the pineapple grilled on an open flame next time just to increase the depth of flavor from it. The fruits will become a regular ingredient from now on. Also used regular white grape vinegar this time (rather than apple cider v) and it's a nice change.
Hamish McPanji
Honorary Master
Nooo!!!
This guy has the right idea : http://m.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=11806737
This guy has the right idea : http://m.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=11806737
depth of flavor > cultural norms
.Thinking of doing just chili and pineapple, maybe some lemon for a kinda desert hot-sauce. These fruity ingredients really go well in a hot sauce to balance the heat. Problem is it becomes so easy to just use copious amounts of the stuff on everything.
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This looks amazing. You could also add a drop or two of that liquid smoke from woolies for a smokey flavour?
Yellow sauce:
● Ghost & Tabasco peppers
● Pineapple (lots!)
● Onion
● Garlic
● Lemon
● Salt
● Vinegar
● Honey maybe?
Cook, blend & strain.
Yellow sauce ingredients:
Deathly red sauce:
● 7-pot brain, thai red, ghost
● Beetroot (roast)
● Onion (roast)
● Garlic (roast)
● Chipotle
● Dash of hickory
● Birkenhead Lager
● Vinegar
● Salt
● Honey
Cook & blend. Leave chunky for extra evil.
Deathly red sauce ingredients:
The days haul - 3 sauces:
● Ghost & Tabasco peppers
● Pineapple (lots!)
● Onion
● Garlic
● Lemon
● Salt
● Vinegar
● Honey maybe?
Cook, blend & strain.
Yellow sauce ingredients:
Deathly red sauce:
● 7-pot brain, thai red, ghost
● Beetroot (roast)
● Onion (roast)
● Garlic (roast)
● Chipotle
● Dash of hickory
● Birkenhead Lager
● Vinegar
● Salt
● Honey
Cook & blend. Leave chunky for extra evil.
Deathly red sauce ingredients:
The days haul - 3 sauces:
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That looks most delicious.
Tabac
Honorary Master
So - Any bubbles yet ? And what does your brine consists of ? That red cap on the bubbler, is it just loosely on or a tight fit ? O, and what type of salt did you use ?
Nah it developed mould
. Have another batch going - will post pics later.The brine is 5% salt (by weight) to water. Either spring or distilled water and the salt is usually pink Himalayan or some other kind of unprocessed salt. The red cap - it's loose fitting, can probably leave it off but it maybe keeps some dust & bugs out so it's on there.
I suspect it's also still too warm to get these chili ferments going without spoiling. Warm weather needs a higher salt content but more salt = less fermentation. Hopefully have more luck as the weather starts to cool down.
Made a peach & tequila sauce over the weekend with those habeneros which came out quite nice.
Tabac
Honorary Master
Nah it developed mould
I've read you just take off the mould ? Give it a stir and leave it again. Other thing i've read is to cover it with cheesecloth first, and when it starts fermenting put the bubbler on. Crap - i've chopped Jalapenos Saturday, in a bottle with the said 2% salt and water with a bubbler mounted on the lid. Will check today what's happening. This seems like a nice expirement. Also read some guys use some sort of extra "stuff ??" to help start the fermenting process.
Kahm yeast I'm ok with - it's a kinda silky white mold that develops uniformly on top. I've had it on saurkraut and skimmed it off but on this chili ferment I got something different - started growing in the corner and looked sinister. I still have it will take a pic later.
I've seen some people use whey or starters that come in a packet but I just like the idea of a brine ferment - all my kimchi & veg ferments have always worked out really well with just salt so I'd like to get this chili working with brine. Usually with veg ferments I'll put a few cabbage leaves over the top to keep all the solids submerged in the brine - might try that with another batch of chili.
Post some pics of your experiment
.
Tabac
Honorary Master
Post some pics of your experiment
I'll get some pics this afternoon, if by now it's not vrot. Lol.
Tabac
Honorary Master
Looks like some small bubbles are forming
I had a hard time with chopped jalapenos but that was after 4 weeks. Summer weather I think a week or two tops should be enough. You might get some mold on those top one's that aren't submerged - be interesting to see what happens. How long you planning to let that sit for?
Here's the failed batch:
And trying again with a slightly different mix (more equal ratios of veg to chili):
Tabac
Honorary Master
I'm not sure how long it should sit ? Read that when the bubbling stops it's finished ? Or can you let it sit like that for say.... 3 - 9 months ?
Opened your chili jar yet?
Mine is looking good - for the first time I don't have any mold forming after the first week. If everything is looking ok after 4 weeks I'm gonna try let it sit for another month or two.
Tabac
Honorary Master
Morning. I checked it over the weekend, no mould, but also it isn't really bubbling ? How did you make that stuff ? Did you blend everything ?