Fermenting Hot Sauce

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Fermenting Hot Sauce

Postby The_sauce_man_84 on Wed Apr 19, 2017 2:14 pm

I am working on fermenting hot sauce at the moment.

My ingredients are: Peppers, garlic, onion, fresh squeezed lime juice, filtered water and sea salt. I mixed the salt to the ratio recommended. I mixed everything in a blender and made my mash already and stored the mash in a mason jar with cloth over the top. It has been fermenting for about a week now with little to no changes, no bubbling ect.... (except the overwhelming smell has really tapered off).


My question is: Is the sauce fermenting but I don't notice a change? Will the sauce go bad just sitting there doing nothing? I have tasted it almost everyday and the flavor and heat is great I just don't want it to start going bad on me. Can I go ahead and add vinegar and run through the straining process? Any help would be appreciated.
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Re: Fermenting Hot Sauce

Postby jdinid on Sat Apr 29, 2017 10:47 am

How's your sauce doing? The lime juice may be an issue.
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Re: Fermenting Hot Sauce

Postby CulturedCascadian on Sat Jun 17, 2017 1:02 pm

I was going to say, I wonder if it would have been a better option to ferment the pickles as usual until they're good and sour, and then use that to create the sauce, along with the brine in lieu of vinegar.
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