Here we are looking at habanero, bell pepper, tomato and jalapeño in a 3% salt clean water solution.
In 2 weeks a little xanthum gum and this should be a delightful burrito sauce
Here we are looking at habanero, bell pepper, tomato and jalapeño in a 3% salt clean water solution.
In 2 weeks a little xanthum gum and this should be a delightful burrito sauce
They will settle and separate. They will also continue to ferment unless you kill it off (not always a bad thing).
The usual methods are heat, acid, cold crashing, or a mix. Heat and acid are my favorites for hot sauces, cold crashing for things like fresh berry sodas. They all work, but the flavor is different with each one.
Enjoy your experiments.
I suppose i’m doing ‘cold crashing’ then as I move the bottles into the fridge after processing. They don’t burp when you open them but the sauces are all very fizzy which I love.
I have a green one I made with garlic that smells funky and I am thinking of cooking that one to get rid of the smell. Maybe a god time to try vinegar.
Thanks for your thoughts I’m still very new at this and appreciate the hand!
I love a bit of garlic in my sauce.
Just cold crashing will not last as long, that may not be a problem for you though if you use it quickly. ‘Quickly’ isn’t really a timeframe, it will be obviously ‘off’ when it’s off. That depends on initial time, temp, activity.
I love fermenting things, it’s really interesting to see the changes.
You can read up on the science, but just playing around is as useful IMHO.