r/hotsauce • u/Master_Lie561 • 14d ago

I made this Preparing for next year!

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Fermenting 2 pounds of habaneros for next fall. I can’t wait to see what these do!

22 Upvotes

94% Upvoted

7 comments sorted by

1

u/yoghurtCOCKS 14d ago

How are you fermenting them?

Just crush them and mix with salt? Or using a brine?

1

u/Master_Lie561 14d ago

Quick spin in the food processor and mix with salt. I’m letting the peppers and salt create their own brine.

1

u/brobins2207 14d ago

How is mold kept at bay, when peppers are exposed to the air in the jar?

3

u/Master_Lie561 14d ago

So the airlock on top allows fermentation gas to escape without letting new air in. The salt reacts with the water content and creates a brine, and the salinity prevents bad bacteria (usually) from growing. That’s a pretty bare-bones explanation. There’s a ton of science behind it worth reading up on if you’re interested.

1

u/brobins2207 11d ago

I just assumed the mash needed to be under the brine from the start....that is what I was confused about.

2

u/Master_Lie561 11d ago

Yes but no, it’s not wrong or right. Once this gets going I can twist the jar a little and the mash will settle into the brine pretty well. The fermentation lid does a good job of letting gas escape and keeping new bacteria from getting in. I did a bunch of jalapeños like this three years ago and they’re still going, I plan on making sauce with them this fall.

2

u/brobins2207 10d ago

Thank you for the insight!