makeratschool 4w ago • 100%
This is called lacto-fermentation and you mix it with salt with a proportion of 2.5-3.5% of the weight of the ingredients to start the fermentation process.
makeratschool 4w ago • 100%
In my language (german) it means "powder from milled chili peppers". In this case I mean the fruits from "chili pepper"-plants ;-)
First time vacuum bag fermented hotsauce. I'm a little bit nervous 😉
Second Batch of #fermentedHotsauce. This time with bell peppers, spanish onions, garlic, goronong chilli and a teaspoon of carolina reaper powder for the kick ;-)
makeratschool 9mo ago • 100%
2 months of fermentation and then 2 months in the fridge. Today I opened the jar and it smelled incredible good. And tasted delicious. Put it in the blender, mixed all together, added just a little bit of apple vinegar for the taste and, voilà, now it's finished: **Frankfurter Grüne Soße Hotsauce. ** Frankfurter Grüne Soße is a traditional green sauce, and it is a protected geographical indication (PGI) because the herbs (basil, salad burnet, parsley, cress, chives, borage, sorrel, chervil) have to come out of the region of Frankfurt/Germany. I added home grown Jalapeños peppers, garlic and onions as well as some black pepper berries. The pH value was 2.7, and I am so happy that it worked out so well. 😀
This year I have lots of jalapenos. Now I want to experiment a little bit. I want to make a hot green sauce with different herbs. A list of herbs I want to use: basil, salad burnet, parsley, cress, chives, borage, sorrel, chervil. Any ideas how to do this? Should I ferment the herbs in vacuum bags seperated from the chillis? Ferment the chillis with garlic etc. and then mash the herbs and stir all together? Any other suggestions? (symbolic image - picture is not from this year 😉)