Home Fermented Hot Sauces. 10.18.18

Materials for Korean Hot Pepper Fermented Hot Sauce.  10.18.18

 A few weeks ago, I made a bath of hot sauce from Thai red peppers.  The stuff is awesome!  I've been looking for more red Thai peppers, but can't find them.  At the local Asian market, I did find some green Korean peppers.

I used the recipe found at this website, with a few changes.

First, it was more like 2 cups of the sliced Korean peppers.  When I made the Thai pepper sauce, separately, I didn't slice them before chopping.  Those were also about 2 cups.

 Second, when the brine was cooled back to room temperature, I added 1 tablespoon of fresh whey from last night's batch of yogurt, as an inoculum.

Briefly-

This was
2 cups of either Korean peppers cut into rings, or 2 cups of cleaned, destemmed, Thai peppers.
1/2 tablespoon of fine sea salt (I used Himalayan)
2 cloves of garlic, peeled
1 cup of nonchlorniated water (mine was from our well, which is purified)
1 tablespoon of fresh whey (fresh fermented sauerkraut juice would work just as well).

First, Added the salt to the water, and heated in microwave for 1 minute, until very hot.  Then I let that cool
Then, I chopped the garlic cloves.

 Then I chopped the peppers, using a small food processor.  I packed those into a pint jar, after mixing with the minced garlic.

Finally, I added the whey to the cooled brine (salt water), poured to cover the peppers, and capped with a cartouche (a circle cut from wax paper, to hold chopped peppers below the brine level), then a glass weight (to hold down the cartouche), then covered with brine to 1/4 inch from the top, then the silicone airlock / nipple and the lid ring.

I did the same, separately, with the thai peppers.

After these ferment a few days, I'll run them through the food processor a little more, not to puree but to make sure they are chopped somewhat finer than they are.

I covered these with Aluminum foil to keep out the light and preserve color, and placed them in a casserole dish, for overflow, in the basement for a cool fermentation.

Thai Pepper Fermented Hot Sauce.  10.18.18

Thai Pepper Fermented Hot Sauce.  10.18.18