For me its probably Gaming - I’ve been trying to master civ 6 and Dots 2 lately and I also enjoy reading - Been trying to read the Singularity is near, but this book is just very academic and its taking a while lol

  • Ms. ArmoredThirteen@lemmy.ml
    2·
    8 months ago

    Hey another hot sauce person! I’ve been into that a couple years now I love it. I really enjoy spicy food but most really hot store sauces taste like burnt assholes, so I learned how to make my own. I’m processing a bhut jolokia sauce this week I have to wear a respirator so I don’t gas myself x.x

    Would you be okay sharing some of your ferment ratios/recipes?

    • marx2k@lemmy.world
      2·
      8 months ago

      Ahoy! For the hot sauce I make, I’m pulling whatever hot peppers we have growing so it’s mostly jalapeños, chili and habaneros.

      I slice them and stuff them into a half gallon jar. I do a 4% salt brine. I don’t weigh them down. I instead use a vacuum lid for the jar. Specifically https://www.amazon.com/dp/B0B517637R

      After a week to 10 days i empty the brine into a cup. i add back a half cup of brine, add a half cup of vinegar. I use an immersion blender to get the sauce to proper thickness. I pour it into hot sauce bottles.

      That’s it ;)

      I think your can also boil the hot sauce before pouring into bottles but i haven’t and haven’t really had any issue.

      You?

      • Ms. ArmoredThirteen@lemmy.ml
        1·
        8 months ago

        Ooooh, those lids look fantastic! You don’t have any mold issue or anything by not weighing them down when you use those? I keep getting floaters especially seeds that like to mold out even when I weigh things down (I’ve gotten better at it but still happens often enough to be a bummer). Immersion blenders are magical things.

        Most of the time I’m making habanero batches, followed by jalapeno or thai peppers. My hometown has a great farmers market so if I visit and happen to be there during pepper season I’ll make it a point to grab fistfuls of peppers. I use a 5% brine most of the time because the math is easy to do in my head. I was doing 7% for a while but it stalled out the ferments too often. I like long ferments; usually 2 weeks minimum up to about 10 weeks, average I’d say is 4 weeks. I’ll put at least peppers and garlic in all my ferments. Onions are common, I’m trying carrot for the first time, pear a couple times, and mango once. Sometimes I make a little cheese cloth baggy filled with mustard seed and peppercorns too.

        After fermenting I’ll add in honey, lime juice and/or apple cider vinegar, some of the ferm juice, fresh peppers (usually bell of a matching color), caramelized onion, and a pinch of MSG. Usually ends up being about 15% total weight is ferm juice and 25-30% total weight is acid (lime/vinegar). For the honey I typically use a garlic or pepper fermented honey. I was adding a drizzle of oil in during blending to help emulsify it but I think I’m going to stop doing that it only kinda works and with all the garlic I’m worried about them botching out.

        I do tend to keep some of the ferm juice on hand and then before bottling I’ll boil them and add ferm juice as needed to keep the thickness correct. Pour them in the woozies while hot and flip the woozy upside down to seal/sterilize the lid better. I design and print little labels too!

        Here is one of the ingredients/ratio lists for one of the ones I made a while back that was a crowd favorite, I think this one was a 4 week ferment but I forgot to write that part down…

        • marx2k@lemmy.world
          2·
          8 months ago

          Hey thanks for that. That gives me a ton of great info to go on. I especially love the idea of the garlic fermented honey since I have a lot of that.

          Definitely bookmarking this comment.

          No issues with the lids. They come with a little vacuum pump so no air is ever present during lactoferment. No air, no chance for bad molds to show up so I usually don’t weigh things down. I might for things with a lower salt brine but 4% and above or when using vinegar (like when pickling eggs), no need. I love these lids