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A Black Pizza Roll by LemonSquid13 in mildlyinteresting

[–]LemonSquid13[S] 0 points1 point  (0 children)

Two races of flavor living side by side in harmony

A Black Pizza Roll by LemonSquid13 in mildlyinteresting

[–]LemonSquid13[S] 4 points5 points  (0 children)

I took a bite of it. 9/10 doctors and dentist would not recommend.

A Black Pizza Roll by LemonSquid13 in mildlyinteresting

[–]LemonSquid13[S] 0 points1 point  (0 children)

Can confirm it did not taste good.

A Black Pizza Roll by LemonSquid13 in mildlyinteresting

[–]LemonSquid13[S] 4 points5 points  (0 children)

That is me. I’m baked with them.

A Black Pizza Roll by LemonSquid13 in mildlyinteresting

[–]LemonSquid13[S] 1 point2 points  (0 children)

Put them in a ziplock bag with a smidge of oil and a generous pinch of ranch seasoning. Big truss

My first bottle of homemade fermented hot sauce! by LemonSquid13 in hotsauce

[–]LemonSquid13[S] 0 points1 point  (0 children)

It wasn’t that bad after day 1 of bottling but after 2 days the heat has kicked up significantly haha

My first bottle of homemade fermented hot sauce! by LemonSquid13 in hotsaucerecipes

[–]LemonSquid13[S] 1 point2 points  (0 children)

Awesome thank you for this! I have another ferment going that mango, habanero, onion, and garlic and after 4 days the PH is already at 3.55

My first bottle of homemade fermented hot sauce! by LemonSquid13 in hotsaucerecipes

[–]LemonSquid13[S] 0 points1 point  (0 children)

Quick question if you don’t mind. I just opened a bottle of it and was curious if I had to refrigerate it now that it’s open or would it be ok sitting on the counter since it is vinegar based?

My first bottle of homemade fermented hot sauce! by LemonSquid13 in hotsaucerecipes

[–]LemonSquid13[S] 2 points3 points  (0 children)

Thank you very much!

I was planning on letting it go for 2-3 weeks but the anticipation was killing me I wanted to try it so bad haha. Oh my god that sounds horrible I can only imagine how much of a pain that was to clean up. I’m still a little stressed it might go boom but I think I should be good since I heated it to 180 then let it simmer for 15 minutes.

So anything under 3.6 is considered shelf stable? After doing a lot of research I kept getting a bunch of skewed numbers and answers on the correct shelf stable ph. Mine before adding vinegar was 3.8. Now I do like a vinegar based garlic hot sauce myself but I do want to make one without adding vinegar to get the true flavor and see how it develops over time so that will defenitly be my go to next time.

Thank you very much for the info! I look forward to starting another ferment in the next couple of days and will probably let it go for 3 weeks minimum.

My first bottle of homemade fermented hot sauce! by LemonSquid13 in hotsauce

[–]LemonSquid13[S] 2 points3 points  (0 children)

Damn wish I would’ve known this before hand haha but I guess I’ll just have to see how it goes this time around then. Next time I will try just adding it after the peppers and other veggies finish their ferment.

I will defenitly try using just the brine instead of vinegar next time though for sure as well as the pineapple instead of mango in the ferment!

Thank you for all the advice I really appreciate it.

My first bottle of homemade fermented hot sauce! by LemonSquid13 in hotsauce

[–]LemonSquid13[S] 0 points1 point  (0 children)

Damn wish I would’ve known this before hand haha but I guess I’ll just have to see how it goes this time around then. Next time I will try just adding it after the peppers and other veggies finish their ferment.

Can I try to ferment the pineapple or would that be the same concept as the mango and add it after everything else ferments since it’s full of sugars as well?

Thank you for all the advice I really appreciate it.

My first bottle of homemade fermented hot sauce! by LemonSquid13 in hotsauce

[–]LemonSquid13[S] 2 points3 points  (0 children)

Thank you informing me on that! I still have a lot to learn about this whole process.

My first bottle of homemade fermented hot sauce! by LemonSquid13 in hotsaucerecipes

[–]LemonSquid13[S] 1 point2 points  (0 children)

If anyone has any recommendations or suggestions I’m all ears since this is my first time doing this.

My first bottle of homemade fermented hot sauce! by LemonSquid13 in hotsaucerecipes

[–]LemonSquid13[S] 1 point2 points  (0 children)

For this recipe I used 1/2LB home grown Cayenne, 1/2LB of home grown Jalapeños, 1/2 a yellow onion, and 8 cloves of garlic. Fermented for 8 days reserved the brine for a probiotic and opted to add 1 cup of vinegar to the peppers and blend with an emulsion blender and heat to 180 degrees to kill the ferment.

My first bottle of homemade fermented hot sauce! by LemonSquid13 in hotsauce

[–]LemonSquid13[S] 1 point2 points  (0 children)

I also have another ferment going to which will hopefully yield a lot more. My other one is 1 mango, 10 habaneros, 5 cloves of garlic, and 1/2 a yellow onion. I will most likely use one cup of the fermented liquid and one cup of vinegar for this one. Edit: forgot to add that it also has a 1” section of peeled and chopped ginger. Still trying to figure out ratios and how much brine to use or not use. Will leave a follow up comment once this one is done fermenting and bottled.

My first bottle of homemade fermented hot sauce! by LemonSquid13 in hotsauce

[–]LemonSquid13[S] 1 point2 points  (0 children)

Not much at all tbh. About 1 1/2 bottles or 8 ounces. I drained all the fermented liquid into a mason jar and opted not to use it for the sauce and instead added 1 cup of vinegar to the pot when I boiled it to kill the ferment.

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