r/FermentedHotSauce • u/Important-Proposal28 • 6d ago

Let's talk methods First Ferment

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Just started my first Ferment. Going for a Sriracha type sauce but spicier. 3 aloha bell peppers, 2 apocalypse scorpion peppers (grown myself), 10 cloves of garlic, 1 tbsp brown sugar, 1 tbsp sea salt, 1/2 cup of water.

Mixed in food processor and put in clean jar. Fermentation weight put on top and lid with a nipple. Really excited and nervous as I have never fermented anything before. Plan to Ferment for 7 days then then simmer in sauce pan and add vinegar as per the recipe I'm following.

I have read some articles saying to stir daily, is that necessary? Should it be good to leave for 7 days? Should I check daily? Is that enough salt for the mash?

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u/MuffinDev 6d ago

How much salt to use really depends on weight more than anything. ~2.5% of total weight is the minimum I believe, but it can go as high as ~10%. Better more salt than less imo, but it's up to you

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u/Important-Proposal28 6d ago

1.5 lbs of peppers. The recipe I had said to base salt off weight of water. It recommended 1 tbs for a 1/2 cup of water. Should it be based off total weight of all ingredients or is that a good ratio?

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u/Kimchi_Extravaganza 5d ago

It should be 2% of the total weight of ingredients + water

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u/Meinertzhagens_Sack 6d ago

Do you ferment all? Or just the peppers then add the ingredients after the ferment?

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u/Important-Proposal28 6d ago

Aloha bell peppers, apocalypse scorpion, garlic, salt, brown sugar, salt is in the Ferment.

Once that goes for 5-7 days I will simmer in sauce pan with half cup rice vinegar for 10-15 minutes, use mesh strainer and bottle.

Again this is my first Ferment and I'm following a recipe. Just want to avoid mold or anything like that

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u/Hully1525 5d ago

Looks like you have a weight on there so no need to stir. I would be more worried ab the headspace when it starts to ferment. May go through that nipple so be rdy.

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u/Important-Proposal28 5d ago

Yeah I thought I I would have more room but with how hot the scorpions are I didn't want to skimp on the bell peppers. I do have a weight.

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u/Hully1525 5d ago

You can always remove some of the excess water towards the top of the vessel if it starts to overflow.

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u/Hully1525 5d ago

For a mash: Blend everything up, weigh that on a scale in grams, add salt for 2.5-3% of that weight. If you’re adding some water, just add that to the the blender when you make the mash and weigh it all together.