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(Imgur)   Endive Wombat here: made my first ever Lacto Fermented Hot Sauce. It is amazing! Recipe in comments   (i.imgur.com) divider line
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575 clicks; posted to Food » on 19 Sep 2020 at 9:14 AM (5 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2020-09-19 7:48:18 AM  
3 week ferment
Total yield ~1 Gallon

PH prior to vinegar - 3.69 PH after a small amount of vinegar - 3.42

Recipe:
- 267gm Red Bell Peppers
- 200gm Orange Bell Peppers
- 211gm Red Fresno Peppers
- 5gm smoked and grilled Carolina Reaper
- 740gm mixed, split, smoked, then grilled Red Onion, Shallot, and Garlic
- 2 small/medium Carrots
- 3.1% brine
- I think 1.5ish cups White Vinegar while blending

Blended the ever living crap out of it in my Vitamix, added vinegar.

Cooked on stove for 30 min to stop ferment (maintaining 180° the entire time) added 1tsp Xanthan Gum, integrated while hot with stick blender.

Bottled hot in sterilized 5oz woozy bottles.

Consistency is that of bottled, prepared wing sauce.

Flavor and heat is like a wing sauce, but a more specific bite to it that does not linger.

Depth of flavor is noticeable with it being fermented.

Next time I do this, I would add WAY more garlic, other than that, this stuff is damn good!
 
2020-09-19 7:55:47 AM  
Who the hell puts endives and wombats in hot sauce?  What is the matter with you?
 
2020-09-19 8:03:38 AM  

foo monkey: Who the hell puts endives and wombats in hot sauce?  What is the matter with you?


Have you ever tasted wombat without hot sauce?
 
2020-09-19 8:10:49 AM  
It looks great to me Wombat!  Have you made your own hot sauce before or is this the first time?
 
2020-09-19 8:13:57 AM  
What, no cilantro?
 
2020-09-19 8:35:33 AM  
Why carrots? Is it just for body?
 
2020-09-19 8:42:12 AM  

maddan: It looks great to me Wombat!  Have you made your own hot sauce before or is this the first time?


1st time, but I did a ton of research
 
2020-09-19 8:42:40 AM  

grokca: Why carrots? Is it just for body?


yes, and sweetness
 
2020-09-19 9:33:13 AM  
Looks better than my one and only attempt at a lacto fermented hot sauce. Last summer, I did bunch of ripe red jalapeños, red bird's eye chilies, a couple red bell peppers, and a few cloves of garlic. Let if ferment for 7 weeks. Puréed, added vinegar and a little sugar.

All that work and time, and it just tasted like Sriracha.

Fark user imageView Full Size


Fark user imageView Full Size
 
2020-09-19 10:25:35 AM  
good on you Endive Wombat, that sounds farking amazeballs. and I totally agree about the carrots. and you farking lucky bastidge got a Vitamix, even. moar-garlic yes please!

my lacto-fermented hot sauce is called kimchi. guess I could put it thru' a food-mill? if I had one. (look, I'm just being reductively-stupid here) - but honestly now I feel an idiot for not trying this on as an alternate method so thank you.
 
2020-09-19 10:31:45 AM  
I can't find Xanthan Gum - will Double Bubble work?
 
2020-09-19 10:37:44 AM  
Hello Endive Wombat. I'm not sure if I was supposed to know who you are but I love making homemade sauerkraut.
 
2020-09-19 10:39:56 AM  
nice...needed a recipe for my habaneros and guindillas.
will give it a try.
Thanks

yes, yes...and when the oil hits etc., etc.
 
2020-09-19 10:41:36 AM  
oh, and are you related to Rhubarb Bikini?
 
2020-09-19 10:45:59 AM  
That looks like a great sauce, but the only problem I see with it is that it is apparently very difficult to safely bottle sauce in woozy bottles, with home equipment.  I bought a batch of bottles for the sauce I'm fermenting now, before I looked for directions on how to produce shelf-stable sauce in those little bottles, and I couldn't find anything that came from a reliable source, like a state extension agent or Ball.

So I may have to can it it half-cup jars. It's looking good, got habaneros, Szegedi paprika peppers, jalapenos, sweet marconi peppers, carrots, garlic.
 
2020-09-19 11:16:15 AM  
Nice. Sounds familiar to mine with a few changes:

- I usually go easy on the non-peppers in the fermented part; fermented garlic has a bit of a tang that can overpower. I add a bit in the ferment and blend in some fresh with the result
- I usually run it through a coarse mesh strainer to get the big parts out
- I like doing a running ferment where I keep adding a bit over time to give a sort of mix of ages of peppers.
 
2020-09-19 12:22:52 PM  
That sounds great, but what am I going to do with the 495g of Carolina Reaper peppers I have leftover?

(ok, it's more like 495g of ghost peppers from my garden)
 
2020-09-19 12:26:56 PM  

I Ate Shergar: foo monkey: Who the hell puts endives and wombats in hot sauce?  What is the matter with you?

Have you ever tasted wombat without hot sauce?


'Why does ketchup cost almost as much as the rat?' said Angua.
'Have you tried rat without ketchup?' said Carrot.
 
2020-09-19 12:28:24 PM  
Nice. Over the last few years, my fermented hot sauce recipe has devolved into this:

-pack the food processor with hot peppers and salt, blend the hell out of it
-ferment for a few weeks
-strain, and store in a squeeze bottle in the fridge

One cool trick I've discovered is you can take the strained pulp, put it on a silicon baking mat, and dry it in the oven on the lowest temperature. Then you can grind it into a powder which makes a great condiment for popcorn, fries, eggs, etc.

I've had the best luck with Scotch Bonnets and Padrons. Thinner skinned red and orange peppers seem to make a better sauce than thicker skinned green ones.
 
2020-09-19 12:39:03 PM  
This is one of the better sets of instructions for preserving hot sauces:

http://thehotpepper.com/topic/29501-m​a​king-hot-sauce-101/
 
2020-09-19 1:16:21 PM  
My dad tried his hands at making pickles once.  It turned out...poorly.
Fark user imageView Full Size
 
2020-09-19 1:57:04 PM  
from my perusal of recipes it appears that most people use whatever microbes are floating around the kitchen for fermentation rather than a starter culture.

I would guess different microbes can give different results and some can cause ruin, and that commercial producers do use specific starters.

Here is the guy at Picaflor who makes a pro-biotic (unpasteurized) sauce.

https://fermentationassociation.org/p​i​caflors-live-fermented-hot-sauce-comes​-from-regenerative-farm/
We inoculate with a couple super star strains. So we use lactobacillus plantarum and locatobasiliam rhamnosus. We don't go through a kill step, so there's also the diversity of wild microbes included as well.
 
2020-09-19 1:58:24 PM  

no shirt no shoes: My dad tried his hands at making pickles once.  It turned out...poorly.
[Fark user image 425x319]


Fark user imageView Full Size

Your dad's name wouldn't be Bernard Quatermass, by any chance...?
 
2020-09-19 2:45:37 PM  
Wait, this doesn't involve breast pumps?
 
2020-09-19 3:15:18 PM  
Good jorb!  What pH meter are you using?
 
2020-09-19 3:18:36 PM  

no shirt no shoes: My dad tried his hands at making pickles once.  It turned out...poorly.
[Fark user image 425x319]


res.cloudinary.comView Full Size
 
2020-09-19 4:29:44 PM  

no shirt no shoes: My dad tried his hands at making pickles once.  It turned out...poorly.
[Fark user image 425x319]


Guessing he didn't have everything below the level of the top of the brine?
 
2020-09-19 6:10:15 PM  
 
2020-09-19 6:39:27 PM  

I Ate Shergar: foo monkey: Who the hell puts endives and wombats in hot sauce?  What is the matter with you?

Have you ever tasted wombat without hot sauce?


Ah, yes.

The other yellow meat.
 
2020-09-19 7:30:57 PM  

I Ate Shergar: foo monkey: Who the hell puts endives and wombats in hot sauce?  What is the matter with you?

Have you ever tasted wombat without hot sauce?


Needs more garlic.
 
2020-09-19 7:45:58 PM  

Endive Wombat: rosekolodny: Good jorb!  What pH meter are you using?

https://www.amazon.com/gp/product/B01E​NFOIQE/ref=ppx_yo_dt_b_asin_title_o00_​s00?ie=UTF8&psc=1


Nice.  I love that there are consumer-level tools like that available.  I've been wanting a home pH meter for a while - maybe this is the kick in the pants I need to get one.
 
2020-09-19 7:47:08 PM  
Also, that sauce looks great.  I have a bunch of yellow peppers going right now and I have big plans to make yellow sauce with them.
 
2020-09-19 8:32:34 PM  

amyldoanitrite: Looks better than my one and only attempt at a lacto fermented hot sauce. Last summer, I did bunch of ripe red jalapeños, red bird's eye chilies, a couple red bell peppers, and a few cloves of garlic. Let if ferment for 7 weeks. Puréed, added vinegar and a little sugar.

All that work and time, and it just tasted like Sriracha.

[Fark user image 425x318]

[Fark user image 425x566]


You have my sympathy. That's like my one foray into beer making. I did my research, got my family to help kick in for a decent kit for my birthday, did my chemistry, and a few weeks later I had the equivalent of four twelve packs of "Mmm, that's almost as good as Newcastle... Fark."
 
2020-09-19 11:21:12 PM  
LactobFermwnted Hot Sauce is the name of my demonseed straight from the 7th layer of H3LL!!1
 
2020-09-19 11:49:11 PM  

palelizard: amyldoanitrite: Looks better than my one and only attempt at a lacto fermented hot sauce. Last summer, I did bunch of ripe red jalapeños, red bird's eye chilies, a couple red bell peppers, and a few cloves of garlic. Let if ferment for 7 weeks. Puréed, added vinegar and a little sugar.

All that work and time, and it just tasted like Sriracha.

[Fark user image 425x318]

[Fark user image 425x566]

You have my sympathy. That's like my one foray into beer making. I did my research, got my family to help kick in for a decent kit for my birthday, did my chemistry, and a few weeks later I had the equivalent of four twelve packs of "Mmm, that's almost as good as Newcastle... Fark."


aaaaand... now I have an odd sentiment for Newcastle brown, thanks. I'm not sure I've even seen it sold here, and if it is I'ma buy some and immediately regret "why dint I buy that case of Troegenator for 5 dollars less, why!"

nostalgia: summer 1995 I was barely 21, working for NRAO (pron: nay-roh) in Charlottesville (yes *that* Charlottesville) "those crazy crackersastrologers up on the hill!" - the local alfresco only served Bass and Newcastle and black&white cookies. live shakespeare in the park and many felonies committed.

bonus fark level: was drinking Newcastle in Hoboken the morning of 9/11 when my fiance called to say her early meeting in the WTC got cancelled.

haven't had a decent (or at all) black and white cookie in a decade, so I may need to figure that part out first.

/honestly if you did "almost as good as newcastle" that may not be stellar but still nothing to be ashamed of?
 
2020-09-20 12:41:45 AM  

no shirt no shoes: My dad tried his hands at making pickles once.  It turned out...poorly.
[Fark user image 425x319]


Every instruction I've seen on making pickles clearly states "do not trap souls in the canning jars." Pretty sure that's even in bold.
 
2020-09-20 12:49:56 AM  

palelizard: amyldoanitrite: Looks better than my one and only attempt at a lacto fermented hot sauce. Last summer, I did bunch of ripe red jalapeños, red bird's eye chilies, a couple red bell peppers, and a few cloves of garlic. Let if ferment for 7 weeks. Puréed, added vinegar and a little sugar.

All that work and time, and it just tasted like Sriracha.

[Fark user image 425x318]

[Fark user image 425x566]

You have my sympathy. That's like my one foray into beer making. I did my research, got my family to help kick in for a decent kit for my birthday, did my chemistry, and a few weeks later I had the equivalent of four twelve packs of "Mmm, that's almost as good as Newcastle... Fark."


I was making beer from recipe kits with much success, so after the 6th batch I thought "time to try my hand at making up my own recipe."  3 months later it was the most generic tasting beer ever brewed. So points for at least getting an almost Newcastle. That said, it's getting cooler outside so you should try again with a kit until you get the feel for it.
 
2020-09-20 1:22:05 AM  

J.R. 'Bob' Chinaski: palelizard: amyldoanitrite: Looks better than my one and only attempt at a lacto fermented hot sauce. Last summer, I did bunch of ripe red jalapeños, red bird's eye chilies, a couple red bell peppers, and a few cloves of garlic. Let if ferment for 7 weeks. Puréed, added vinegar and a little sugar.

All that work and time, and it just tasted like Sriracha.

[Fark user image 425x318]

[Fark user image 425x566]

You have my sympathy. That's like my one foray into beer making. I did my research, got my family to help kick in for a decent kit for my birthday, did my chemistry, and a few weeks later I had the equivalent of four twelve packs of "Mmm, that's almost as good as Newcastle... Fark."

I was making beer from recipe kits with much success, so after the 6th batch I thought "time to try my hand at making up my own recipe."  3 months later it was the most generic tasting beer ever brewed. So points for at least getting an almost Newcastle. That said, it's getting cooler outside so you should try again with a kit until you get the feel for it.


Even just adjuncting (yeah, yeah that's a word) a kit can add that needed bit of something something.

Steep a pound of crystal, or some roasted wheat/barley, or instant oatmeal in the water before boil, add some favourite hops at flamout or FWH it.

Then again, I haven't even done that for 8 years, LOL. . . kids and jobs.  Le sigh.
 
2020-09-20 1:24:33 AM  

palelizard: amyldoanitrite: Looks better than my one and only attempt at a lacto fermented hot sauce. Last summer, I did bunch of ripe red jalapeños, red bird's eye chilies, a couple red bell peppers, and a few cloves of garlic. Let if ferment for 7 weeks. Puréed, added vinegar and a little sugar.

All that work and time, and it just tasted like Sriracha.

[Fark user image 425x318]

[Fark user image 425x566]

You have my sympathy. That's like my one foray into beer making. I did my research, got my family to help kick in for a decent kit for my birthday, did my chemistry, and a few weeks later I had the equivalent of four twelve packs of "Mmm, that's almost as good as Newcastle... Fark."


I would love to Brew something that tasted like Newcastle.  My browns were never as tasty as that.
 
2020-09-20 3:06:31 PM  
Did a small batch of ají limón sauce last year that came out pretty tasty - I used carambola for body and sweetness that wouldn't conflict with the citrus/herbal notes of the chilis. Growing some chocolate habaneros this year which would probably make a great sauce, but I'll likely just eat them all. Dang they're good.
 
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