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
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.