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Hello from the Bama Gulfcoast

PostPosted: Thu Oct 24, 2019 7:44 pm
by ChileRelleno
Hello from the Bama Gulfcoast.

New user here and new to fermenting.
Been watching others on some BBQ forums who ferment and want to get into it.

Interested in Hot Sauces, Kimchi, Sauerkraut and Veggies.

Bought some glass weights, airlocks, tamper and bottling supplies to go with my already extensive collection of canning jars and other canning equipment.
For my first batch of Hot Sauce I picked up some good salt, distilled water, citric acid and Xanthan gum.
I've several types of chiles to work with and combine.

Hope to pose a few questions in the forums and learn something about this hobby.

Biggest question right off the bat is,
"Can I put fruit in with the chiles, pineapple and mango in particular?"

Thanks a lot,

Re: Hello from the Bama Gulfcoast

PostPosted: Thu Oct 24, 2019 7:47 pm
by ChileRelleno
Oh yeah, always nice to have a face to go with the persona.

Re: Hello from the Bama Gulfcoast

PostPosted: Fri Oct 25, 2019 11:08 am
by Christopher Weeks
Welcome to Wild Fermentation!

I've taken up hot sauce only in the last couple years, and I love it. You can use those fruits. I'd guess most folks would tell you to add them at the end, after fermenting the chiles, garlic, etc. But then you need to make sure they don't spike your pH back neutral, and you have to pasteurize to prevent the fruit from fermenting. Maybe try it both ways and see what you think. Also, post your question in the veggie ferments board and maybe we can get a conversation going.