Lacto-Fermentation

Chainsaw13 · 08-31-2017, 10:21 AM

I have a pepper sauce in the works right now, combination of some beautifully orange Perron peppers and a couple orange habs. I believe it has garlic in it as well, plus some oak blocks. Been fermenting for ~5 months? I really need to take better notes. I plan to process and bottle sometime over the winter.

I want to get another batch going soon. A chef friend that ferments just about anything, talked about a hot sauce he did where it included a local brewery IPA in the mix. If I can get to the farmers market this weekend, I plan to buy a bunch and give that a try myself.

08-31-2017, 10:21 AM	#6
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,231 Trading: (96)	Re: Lacto-Fermentation I have a pepper sauce in the works right now, combination of some beautifully orange Perron peppers and a couple orange habs. I believe it has garlic in it as well, plus some oak blocks. Been fermenting for ~5 months? I really need to take better notes. I plan to process and bottle sometime over the winter. I want to get another batch going soon. A chef friend that ferments just about anything, talked about a hot sauce he did where it included a local brewery IPA in the mix. If I can get to the farmers market this weekend, I plan to buy a bunch and give that a try myself. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.