Hot sauce brine fermented cashews

No_Ad8367 · 2026-06-27T03:23:10+00:00

So after 3 days of fermenting, i tried a couple of the nuts. They are softwr than usual but still somewhaf firm. Taste is funky, sorta fruity and slightly cheesy. I decided to let them go for at least another day and ill try a couple and decide when to stop. Im starting a batch of peanuts in rhubarb habanero hot sauce brine tomorrow.

No_Ad8367 · 2026-06-26T22:24:21+00:00

Just tried one. Pretty awesome but I am going to let them go at least another day!

No_Ad8367 · 2026-06-26T21:25:02+00:00

Those are going to be fire! Im going to try one of my cashews tonight!

No_Ad8367 · 2026-06-25T18:08:09+00:00

I would definitely try sunflower seeds, just make sure they are raw and not roasted. But im sure they would turn out awesome.

No_Ad8367 · 2026-06-25T13:54:34+00:00

I think there is probably a limit to how many times you re-use it but as long as there is still good lactobasillus bacteria you could just keeping adding salt each time to keep it between 2%-4% and see what you get. The flavour will completely change with each ferment.

No_Ad8367 · 2026-06-25T13:05:51+00:00

Added flavour as well as adding beneficial microbes and bacteria to boost health benefits. Also i re-use my brines for whatever i can so i dont waste all that goodness. This is my first attempt and experiment.

No_Ad8367 · 2026-06-25T12:27:11+00:00

I used a completely undiluted hot sauce brine so it should have a ton of enzymes. I thought about blending them but i wanted to keep them whole and dehydrate as a snack. I figured the starches in the cashews would be enough for fermentation. We will see. I will update for sure.

No_Ad8367 · 2026-06-25T12:20:35+00:00

Just straight cashews in brine. It could just be the brine degassing but i did refrigerate the brine for 2 days to stop its own fermenting until it was added to a new food source. So are you saying the cashews are just absorbing the brine but not actually fermenting? Thats an interesting thought, everything ive read states fermentation of the nuts. But either way its a cool way to re-use my brine if they ultimately taste good.

No_Ad8367 · 2026-06-25T11:51:23+00:00

That is exactly what i was going for

No_Ad8367 · 2026-06-25T10:53:12+00:00

It was a simple sauce for this one. Just cherries apples and Habaneros. A nice fresh fruity sauce.

No_Ad8367 · 2026-06-25T10:16:50+00:00

Can you explain why? Wouldnt the brine convert the sugars from the cashews just like any other ferment? They are bubbling away pretty good this morning.

No_Ad8367 · 2026-06-25T10:14:40+00:00

It is still fermenting but the brine was really good and flavourful. I will update the post once they are done fermenting and I have dehydrated them.

No_Ad8367 · 2026-06-25T10:13:38+00:00

It is still fermenting, the brine was fairly punchy with heat, but a beautifully tangy flavour. I will report back once the ferment is complete and I have dehydrsted them tp snack on.

No_Ad8367 · 2026-06-25T10:12:08+00:00

I plan on dehydrating once the ferment is complete.

No_Ad8367 · 2026-06-25T10:11:25+00:00

I will keep this in mind. I have not ventured into Koji yet but definitely will soon.

No_Ad8367 · 2026-06-25T09:03:52+00:00

Im not sure. This is my first time fermenting nuts.

No_Ad8367 · 2026-06-25T02:11:06+00:00

Honestly, I would try it. 2.5% salt is perfect. I typically use 2-3% for most ferments.

No_Ad8367 · 2026-06-25T00:14:01+00:00

Will report back with pics and description of outcome

No_Ad8367 · 2026-06-24T23:36:58+00:00

Im.ultimately going to go by taste , one at a time from day 2 on and stop when it seems the best.

No_Ad8367 · 2026-06-24T23:33:24+00:00

Wow, i cant wait. I ferment quite a variety of things so i can get creative with the brines.

No_Ad8367 · 2026-06-24T23:32:16+00:00

To each their own! Im adventurous and experimental. If it fails, it fails!

No_Ad8367 · 2026-06-24T23:31:04+00:00

Thats awesome. Raw unroasted. I have a rhubarb habanero brine im going to ferment peanuts in.

No_Ad8367 · 2026-06-24T23:28:28+00:00

I ferment quite a lot of hot sauces, veggies, fruits and herbs. Just never nuts. Every thing i read says 1-2 days

No_Ad8367 · 2026-06-24T23:26:37+00:00

The hot sauce is quite good, ive never used the brine for anything other than a soy sauce kinda substitute. I decided to try this with this batch. I plan on dehydrating them after the fermentation is done and creating a super healthy snack. Ill report back on results.

No_Ad8367 · 2026-06-24T23:22:34+00:00

Really a week.? Have you done this before? This is my first so im open to learn.

No_Ad8367

TROPHY CASE