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/ck/ - Food & Cooking

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14362770 No.14362770 [Reply] [Original]

Guys today I made my own lacto fermented hot sauce from red chillies and boy does it kick ass. Added a bit of garlic too for flavour.
However now I'm curious about the artisan crafts of making hot sauce and I need advice from people who are skilled in lacto fermentation.
Can I lacto ferment green chillies? If not then why?
Can I lacto ferment a mixture of red and green chillies? Do you think my sauce would come out a weird brownish or black colour?

>> No.14362777 [DELETED] 
File: 203 KB, 1024x1024, hot soy sauce wojak face.jpg [View same] [iqdb] [saucenao] [google]
14362777

>HOT SAUCE!

>> No.14362781

Not even gonna bother checking your wasted trips. Hot sauce is good and since you’re a contrarian faggot you love hating popular things

>> No.14362792 [DELETED] 
File: 823 KB, 762x988, soy speak bubble.png [View same] [iqdb] [saucenao] [google]
14362792

>Not even gonna bother checking your wasted trips. Hot sauce is good and since you’re a contrarian faggot you love hating popular things

>> No.14362861

How long can you keep it?

>> No.14362883

>>14362777
NOOOO YOU CAN'T ENJOY SOMETHING
YOU SOY KEK

>> No.14362900

>>14362770
Did someone say homemade hot sauce???

>> No.14364315

>>14362770
Asking advice from a crowd that's 70% fucking retarded and another 10% that can't cook.

>> No.14364322

>>14364315
>only 70% retarded
Probably the lowest percentage on the chan, lads, we did it!

>> No.14364323

>>14362861
This has always been my biggest concern with making batches of hot sauce. Like I’m not wasting my time to make a Tabasco sized bottle. I would love to hoard a supply. Like I do jerky.

>> No.14364342

>>14362777
based trips of dabbage

>> No.14364357 [DELETED] 
File: 68 KB, 757x846, vvvvv.jpg [View same] [iqdb] [saucenao] [google]
14364357

>Guys today I made my own lacto fermented hot sauce from red chillies and boy does it kick ass. Added a bit of garlic too for flavour. However now I'm curious about the artisan crafts of making hot sauce and I need advice from people who are skilled in lacto fermentation. Can I lacto ferment green chillies? If not then why? Can I lacto ferment a mixture of red and green chillies? Do you think my sauce would come out a weird brownish or black colour?

>> No.14364367

>>14362770
You got problems with brown or black sauces you fucking racist?

>> No.14364380

>>14362861
I don't know about hot sauce in particular, but if it's like most other fermented products like that, somewhere between 6 months to 2 years or so.

>> No.14364402

>>14364323
Itll last a year or two in the fridge. Maybe more but I run out before then.

>> No.14364410

sauce will come out brown if u wombo combo red and green. the best way to approach this is to look for chiles that are the right color with the same flavor profile. i'll use manganjis, serranos, and jalapenos when fermenting a hot sauce if i'm going for a green color or fresnos and habaneros when going for that nuclear orange. judging by your color and using the garlic i'd imagine you used Weissman's recipe... definitely experiment on that basis with wombo combos of chiles but color coordinate or else your sauce will look like shit. people eat with their eyes first so aesthetic is key.

>> No.14364420
File: 149 KB, 1280x720, faggot.jpg [View same] [iqdb] [saucenao] [google]
14364420

WHY YES

>> No.14364486

>>14364410
shut up faggot

>> No.14364633

>>14364486
cope and seethe

>> No.14364647

>>14364410
you’re gay. stop posting.

>> No.14364654

>>14364647
samefag

>> No.14364669

>>14362770
You can lacto ferment pretty much everything, I wouldn't worry about that

You did halt the fermentation process with heat or salt, right? Otherwise enjoy your exploded bottle

>> No.14364687

>>14364410
shut up

>> No.14364692

>>14364669
How many bottles have exploded in your gay asshole?

>> No.14364694

>>14364687
What are you getting out of posting in all these hot sauce threads

>> No.14364700

*BRRRRRRRRRAAAAAAAAAAAAAAAAAAAAAAAAAAAPPPPP*

>> No.14364703
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14364703

>> No.14364706

>>14364692
Only half as much as you, ashamed to say. Though I'm not too proud to admit that what you accomplished in that gaping competition was incredible to witness. And all the celebratory blowjobs afterwards! You're a a great winner, and an even more spectacular faggot

>> No.14364712

imagine the putrid stench of your vinegary shits

>> No.14364723 [DELETED] 
File: 60 KB, 600x800, sad hot sauce faggot.png [View same] [iqdb] [saucenao] [google]
14364723

>lacto fermented hot sauce

>> No.14364753

>>14364357
>flavour
Lol confirmed Euro wh*toid who can’t handle spice

>> No.14364800

>>14364687

let the big boys have actual culinary conversations and go back to the taco bell thread you came from

>> No.14364802
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14364802

>>14362770
I've fermented hot sauce and also just pureed some peppers with vinegar and a bit of salt (and usually some tomato). I'm really not convinced fermenting is worth the time.

>> No.14364821
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14364821

>let the big boys have actual culinary conversations and go back to the taco bell thread you came from

>> No.14364834

>>14364821
t. thinks mayo is spicy

>> No.14364842

>>14364821
You're so fucking cool, dude! Will you teach me how to meme

>> No.14364854

>>14364834
>>14364842
You know we can see you samefagging, right?

>> No.14364864

>>14364854
Based schizo

>> No.14364879

I have no respect for people who use liquid condiments.

>> No.14364882
File: 193 KB, 1280x720, HOT HOT HOT.jpg [View same] [iqdb] [saucenao] [google]
14364882

>DANG THAT'S HOT HAHA

>> No.14364891

>>14364879
>>14364882
>nooooo don’t put pepper on my pasta it’s too hot!!!

>> No.14364908
File: 155 KB, 1079x442, Think Again Fuck Face.jpg [View same] [iqdb] [saucenao] [google]
14364908

>>14364854

>> No.14364916

>>14364908
Yes, we all have cellphones.

>> No.14364918

>>14364908

kek this retard has been in here for hours projecting his samefagging on this thread

>> No.14364924

this thread smells like body odor and sharts

>> No.14364925

>>14364854
Anyway, as I was saying, you're extremely funny and cool and have just TONS of 'tude as can be seen in your mind blowing, cutting edge meme work, here on this weeb food porn board

Teach us, great anon, we yearn for your unique brand of wit

>> No.14364930
File: 46 KB, 601x508, (You).jpg [View same] [iqdb] [saucenao] [google]
14364930

>>14364918
>kek

>> No.14364935

>>14364916
Which most of us use instead of computers, fag

>> No.14364952

>>14362770
Nobody asked.

>> No.14364959

>>14364924
I’m freshly showered and just enjoyed some hot sauce on my chicken. You wanna tussle or something buddy?

>> No.14364965

>>14364952
OP asked, though. It's the point of the first post

>> No.14364997
File: 1.74 MB, 1280x720, hot sauce consoomer.webm [View same] [iqdb] [saucenao] [google]
14364997

MUST CONSOOM MUST CONSOOM
NO UNPLEASANT THOUGHTS
SPICY SAUCES AND MANLY BEARDS
I'M NOT WEAK I'M NOT WEAK
MUST CONSOOM MUST CONSOOM

>> No.14365010

>>14364997
Alright bud, getting real sick of your shit. Boston MA, parking lot of the CVS on Washington street, 7 AM tomorrow. If you’re not a pansy little bitch you’ll be there and we can settle this with our knuckles.

>> No.14365017

>>14365010
Which cross street, moron, there's like 15 fucking CVS's from downtown to Dudley

>> No.14365030

>>14364997
kek BASED

>> No.14365055

>>14365010
>>14365017
So you two faggots are gonna fuck in the parking lot?

>> No.14365059

>>14365010

based

>> No.14365066

>>14364997
making something by hand is literally the opposite of consooming. If you're going to use meme buzzwords at least do it right.

>> No.14365094

>>14365066

this is /ck/ bro. this is a place for drive thru niggers to debate their favorite arbys orders. actual culinary isnt supported here. you're in a hot sauce thread so obviously lacto fermented hot sauce techniques arent going to be discussed, we're just gonna post soyjack memes

>> No.14365107 [DELETED] 
File: 163 KB, 785x731, NOOOOOO.jpg [View same] [iqdb] [saucenao] [google]
14365107

>NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

>> No.14365111

The most important thing is you lacto ferment everything Lacto it up.

>> No.14365119

>>14365107

predictable. i see right through you niggers

>> No.14365189

>>14365107
Memes aside, that habanero sauce is pretty good. I wish it came in a big bottle instead of the tiny one.

>> No.14365193

>>14365055
Wanna join us?

>> No.14365215

>>14365189
I bet you do, sizequeen.

>> No.14365250

>>14362770
I’ve made a few fermented hot sauces, they have a ton of flavor with the heat and I’ve heard they’re easier on sensitive stomachs. I’ve never had digestion issues so can’t confirm but it’s a thought. I also simmer the sauce before bottling so my bottles won’t explode, so there’s not much of a probiotic benefit to mine.

My understanding is you can ferment any vegetable or fruit, anything with some microbes on the skin. The color will definitely be affected by what you put in but it’s up to you if that matters or not. You have to be a little more thoughtful with creative ingredients- I tried a mango habanero one that turned out great but because of the extra sugar I had to up the salt percentage and it took an extra few weeks to finish, after just 4 weeks it smelled like booze. The best one I make is chipotle, but because the peppers are smoked there’s no live biology on the skins, so I just add some red bells, onion and garlic and those are enough to get things started until the yeast from the air gets going.

Just play around with what flavors seem good to you and try to put a little thought into the science of it.

>> No.14365303

>>14365250
nice blog, homo.

>> No.14365422

>>14365303
Thanks for reading :^)

>> No.14365823 [DELETED] 
File: 163 KB, 785x731, NOOOOOO.jpg [View same] [iqdb] [saucenao] [google]
14365823

>NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

>> No.14366005

>>14362770
You can, you can, it looks fine. Brown.

>> No.14366018

>>14364380
If you kept the pH below 4 and boil your glassware. Unless you add vinegar that usually means you have to measure it.

>> No.14366025

>>14365823
Barrel aging you say? I think yes.

>> No.14366031

>>14366005
>>14366018
>>14366025

kys

>> No.14366066

>>14365823
What's wrong mayoid?
Ketchup burn your tongue again?

>> No.14367236

>>14362861
A long time, especially if you don't mind a bit of preservatives. I have a still fine 2 year old jar of lacto fermented habanero sauce (with some shallots and garlic) in the fridge. Since I don't use it that much I added some E211 to the finished sauce.

>> No.14367262

>>14366031
>whoah, salt on my food? That’s too spicy!

>> No.14367284

>>14364322
Imagine trying to run a restaurant with the shit skills on this board