Growing peppers for hot sauce

Jay G

Jay G

Well-Known Member
socaljoe said:
Fair point, lol.

Unrefrigerated it will continue to ferment, unless you have a really cool area, like a root cellar/basement that stays in the 50's. I know with pepper sauce you can add vinegar to make it more shelf stable, not sure if that'd work with other ferments. You could heat process it for canning, but that would kill all the good guy probiotics.
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Hmmm.. wld further fermenting be such a bad thing... lil sourkraut on a hot dog and....wat was i sayin.lol
Nah..thats prolly the point make it but still store it n a reasonable place..
Although i imagine originally a slightly more fermented product may have been even more appreciated by some!!
 
Poontanger

Poontanger

Well-Known Member
Yes Jay G...….the Ghost Pepper (bhut Jolokia) has got some kick about it , but it only came in 7th, hottest
 
socaljoe

socaljoe

Well-Known Member
Jay G said:
Hmmm.. wld further fermenting be such a bad thing... lil sourkraut on a hot dog and....wat was i sayin.lol
Nah..thats prolly the point make it but still store it n a reasonable place..
Although i imagine originally a slightly more fermented product may have been even more appreciated by some!!
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It's not a bad thing to a point. Fermenting is essentially decomposing the veggie matter, so as it goes longer and longer it will get mushier and mushier. I honestly have no idea how long you could take it before it gets pretty much inedible...might be a fun experiment. I'll try and remember to test that out next time. I'll be growing some regular cabbage for sauerkraut later this year. You've got me really curious now.
 
Jay G

Jay G

Well-Known Member
socaljoe said:
It's not a bad thing to a point. Fermenting is essentially decomposing the veggie matter, so as it goes longer and longer it will get mushier and mushier. I honestly have no idea how long you could take it before it gets pretty much inedible...might be a fun experiment. I'll try and remember to test that out next time. I'll be growing some regular cabbage for sauerkraut later this year. You've got me really curious now.
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Yea things like this just always make me think about the original intention of the process. I imagine the fermenting didnt start as a way to get that taste. More out of necessity and the love for th taste was acquired later.
 
Boatguy

Boatguy

Well-Known Member
Jay G said:
I regret not doin a cpl milder peps, i love heat, but some of the milder ones have a sweet, longer lastin flavor..imma picka few of my cayennes earlier just to keep the milder, veginess!!
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I did mostly mild this year. Serrano, bananna, jalapeno, and a lone hab. The serranos make an delicious pico de galo.
 
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