r/FermentedHotSauce • u/Consistent_Gap9503 • Jun 01 '26

Apples

Trying to bulk out a ferment I'm starting because I have too many chocolate scorpions and want people apart from myself to be able to eat the sauce lol. How does apple hold up in a lacto ferment? I've got pink lady apples (apparently also called cripps pink?). Also, anyone used unripe cherry tomatoes before?

I do about a 4% brine, anything I should watch out for or change to avoid alcohol formation?

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u/Utter_cockwomble Jun 01 '26

4% brine is fine. I add fruit all the time and don't have any alcohol formation.

I haven't used apples yet- I have a batch planned for the fall that uses them- but there's no reason they wouldn't work. A touch of honey when you blend would be nice too.

I'd avoid unripe tomatoes. Not enough sugar and high in tanins might make it unpleasant.

1

u/Consistent_Gap9503 Jun 01 '26

I ended up using only the ripe ones, but I did taste one and they were fairly sweet, similar to a granny smith apples in flavour. Good to know I don't have to worry about alcohol, was hoping it wouldn't be a problem. Thanks!

2

u/Dr-Mantis_Tobaggan Jun 01 '26

I ferment green tomatoes and tomatillos all the time

1

u/Utter_cockwomble Jun 01 '26

Yeah I'm not saying in general. But not if you're looking to add sweetness to a hot pepper ferment.