Lacto-fermented sauces

[worth1]

Here is a jar of not processed red cabbage apple with caraway sauerkraut that has been in the refrigerator for well over 2 years maybe three.
Tell me if it's bad.
No way.
Been eating on another one like it for some time.
It is also not mushy.
I have also put sauerkraut in zip lock freezer bags and refrigerated them.
Just like the bagged stuff you can find in the store.

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[Rockoe10]

Impressive! Well, that puts my mind at easy. Thankyou

[worth1]

Impressive! Well, that puts my mind at easy. Thankyou

The thing about lacto fermenting is you're going to know if it's bad.
Not so with processed canned goods.
Here is the habanero sauce already starting to ferment.
Using an airlock on this one.
Used my metal lathe to cut a perfectly round hole in the canning lid for the stopper some time ago.

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[Rockoe10]

I'll be stealing that idea with the metal canning lid

[worth1]

My fermenting habanero apple cabbage is burping a bubble once every 40 seconds at 68 F.
Couldn't ask for anything better.
I had to remove some of the liquid the other day because it was coming up into the airlock.
This is my first time fermenting shredded peppers and so far I'm happy with it.
The good part is I have hot sauce now so I can let this stuff ferment for as long as I want.
Oh yes, I drank the juice I pulled from the sauce and it was amazing.

[worth1]

My fermenting habanero apple cabbage is burping a bubble once every 40 seconds at 68 F, very active.
Couldn't ask for anything better.
I had to remove some of the liquid the other day because it was coming up into the airlock.
This is my first time fermenting shredded peppers and so far I'm happy with it.
The good part is I have hot sauce now so I can let this stuff ferment for as long as I want.
Oh yes, I drank the juice I pulled from the sauce and it was amazing.

[worth1]

I'll be stealing that idea with the metal canning lid

[mention]Rockoe10[/mention]
Don't jump out and do the steel lids yet.
Ball makes plastic lids that seal and are leak proof.
I just bought two boxes of them.
They come 6 to a box.
I used a forstner bit to make a hole with my drill press and XY Table.
Works great.
No more metal rings and lids to fool with around saltwater.

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[worth1]

I did an experiment this week with the fermenting hot sauce.
I set it out on the front porch where it was 80F.
The stuff kicked off and looked like some sort of bubbling contraption from a mad scientist movie.
A bubble about every 5 seconds or less.
Gave it three hours like this and brought it back inside.
To me it is amazing how you can control and see the difference in activity by temperature change.

[worth1]

Got home yesterday and it felt really warm in the house.
To my amazement it was 58.
That's what you get when it's cold all day.
The airlock was going the other direction.
In other words on a slight vacuum.
Cranked the heat back up and it started the other way making gas again.
Really looking forward to this hot sauce with the cabbage and apples added.
Gave a half pint of the other habanero sauce to a guy and he loved it.

[worth1]

Went out and got some red ripe jalapeños from the Mexican market to make red hot sauce in this freezing weather.
99 cents a pound and a little over 3 pounds worth.
This will be fermented with apple also.
Apple is Manzano in Spanish.
They ain't translating to English so you kinda have to know what you're buying price wise.
Look at the size of these things.

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[worth1]

Made another fermenting lid with the Ball plastic lids and airlock.
Got a quart of them going with two cloves fresh garlic one apple and extra apple slices to hold the stuff under the liquid.
Also inoculated the mix with the brine from the last batch just one teaspoon of it.
Took about 2 pounds of the peppers maybe a little less.

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[worth1]

And here it is.
Red Ripe Jalapeño Sissy Sauce.
This one I used all the liquid in the jar and ran it through a blender.
Then I strained the seeds out.
Put this in a kettle with 1/2 cuo each of sugar and lime juice plus a teaspoon of citric acid.
Heated everything up put back into blender and added just a little less than an 8th teaspoon of xanthan gum.
Poured into a quart jar.
Remember this had apples in it too.
This is a very flavorful hot sauce that has an after burn.
Nothing in your face hot at all.
But of course that's after I burned my lips off eating the mash right out of the jar before mixing other ingredients.

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[worth1]

I just did a comparison with the Sissy Sauce and my habanero sauce.
A whole teaspoon full.
Big mistake, I must have been out of my mind.
The habanero sauce had me sitting with my face in my hand for a few minutes.
Not even going to try the ghost pepper sauce for comparison.

[worth1]

Just processed the habanero cabbage apple fermented hot sauce.
Came out fantastically hot and flavorful.
Made almost 1/2 gallon.
Used same addition of sugar lime juice citric acid and xanthan gum.
Now I have way over a gallon of various hot sauces to contend with.
Set for awhile.

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[goodloe]

"...the habanero cabbage apple fermented hot sauce."

Wow, that's a mouthful!! Looks awesome!!

[mama_lor]

Do any of you guys know of a lactofermented salsa? The red one. There's a restaurant here that has it with everything, it says texican food, and it's really good. I'm convinced there's something fermented from the taste, it reminds me a bit of fermented tomatoes (which we do sometimes, but only when green).

[karstopography]

There’s several recipes on the net, but can’t say I’ve done any. I did Adzhika, A Georgian Pepper Relish lacto fermentation version from the book “Fiery Ferments” that has a lot in common with salsa. Came out nice. I might try to do a tex-mex version this spring or summer. Chips and salsa is a favorite of mine and there’s so much variation in them.

[worth1]

To me sauce and salsa are interchangeable.
I do like the one you dip chips in aka salsa cruda made from fresh produce.
But if in a bind I may make it with fermented peppers and onions and use canned diced tomatoes or fresh tomatoes and almost never vinegar.

[Rockoe10]

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Im running into that good problem of having to much produce again. Been making up small baskets of tomatoes and peppers for the neighbors, but now it's time to make the sauces and fermented tomatoes for pop'n.

First batch of the year. The wife got me some nice glass "pucks" to weigh down the goods, but they are too big for this jar, bumber.

The daughters love eating these from the jar. A fizzy treat.

[Rockoe10]

Made up since salsa this morning before work. Giving it a couple days before digging into it.

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