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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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13740498 No.13740498 [Reply] [Original]

>> No.13740500
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13740500

>> No.13740517

share recipes please...

>> No.13740523

>>13740517
Buy any pepper at store
Toss them in whole into blender
Add tomatoes and onions
Blend
Wa
La

>> No.13740528

>>13740523
no vinegar?

>> No.13740533

>>13740498
what are the carrots for?

>> No.13740534
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13740534

>>13740500
If you don't already have a brand name thought up, here's a suggestion
Just slap it on with a sticker maker or something

>> No.13740552

>>13740534
Satan's precum

>> No.13740554

ferment peppers carrots and onion for two weeks (2-3% brine), check
the ph level and than mix them up with vinegar/brine. you can add what ever you want. when you are not familiar with fermantation go to r/fermentation/. good luck

>> No.13740565

>>13740533
color and barrier for the peppers to do a anaerobic fermentation.

>> No.13740569

>>13740565
barrier as in to keep them submerged? I’m new to this.

>> No.13740573

hot sauce more like soy sauce

>> No.13740578

>>13740569
jap i use carrots but you can use anything. important is that you keep your ferment in the bribne, no air

>> No.13740581

>>13740573
i don't get it

>> No.13740582

>>13740578
right, but if you use another vegetable as a weight then wouldn’t that vegetable then be exposed to air and rot?

>> No.13740595
File: 3.33 MB, 2812x5000, home made sauce.jpg [View same] [iqdb] [saucenao] [google]
13740595

>>13740498
i do though, its just too cold to ferment right now

>> No.13740599

>>13740528
I'm not stopping you

>> No.13740600

>>13740498
i do.
any peppers you like crammed into any old clean jar, garlic to taste. top of with straight vinegar.

>> No.13740603

>>13740582
yeah maybe but not in my case, the carrots block my peppers and are under the brine.

>> No.13740620

>>13740595
its not when its cold, it will be take longer but the Lacto-fermentation will be happening.

>> No.13740622
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13740622

>>13740498
>>13740500
>>13740517
>>13740523
>>13740528
>>13740533
>>13740534
>>13740552
>>13740554
>>13740565
>>13740569
>>13740573
>>13740578
>>13740581
>>13740582
>>13740595
>>13740599
>>13740600
>>13740603

>> No.13740628
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13740628

>>13740622
k

>> No.13740630

>>13740498
I thought those were hot cheetos from the thumbnail and was ready to shitpost

>> No.13740662
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13740662

the last batch i did

>> No.13740678

if i don’t have those fermentation lids can I just open the jar a couple times a day and stir it and get a similar effect?

>> No.13740687

>>13740662
gay

>> No.13740691

>>13740678
make sure to stir it with your gay little dick

>> No.13740709

>>13740691
thats what i do when i make kimchi just wanted to see if it would work for this too thanks

>> No.13740725

>>13740498
Cause I'm not poor and can afford real hot sauce?

>> No.13740748

>>13740725
ok,why are you on ck. it's more expensive to make your own hot sauce then buying it.

>> No.13740773

>>13740662
looks really nice

>> No.13741204

>>13740554
Is the brine percentage by volume? Are the organics factored into that percentage?