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Bourbon Infused Hot Sauce: part deux! At it again, and upping the difficulty. Same recipe as the last hot sauce, just fermented for a week. Huge upgrade in flavor. Time is, once again, the best ingredient! #hotsauce #fermentation #nachos #hotpeppers #jalapeño #habanero #serrano #poblano | The Kitchen Whitelaw
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Bourbon Infused Hot Sauce: part deux! At it again, and upping the difficulty. Same recipe as the last hot sauce, just fermented for a week. Huge upgrade in flavor. Time is, once again, the best ingredient! #hotsauce #fermentation #nachos #hotpeppers #jalapeño #habanero #serrano #poblano | The Kitchen Whitelaw
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3 week lacto fermented hot sauce. Recipe below: 410 grams veg (serrano, jalapeño, banana pepper, garlic) 290 grams distilled water 21 grams non-iodized salt 1/3 cup distilled vinegar .25 tspn xanthan gum Your salt brine should be 3% salt solution based on the total weight of veg water. Cover your veg in a 3% saltwater brine and let ferment at room temperature for at least 2 weeks. Use an airlock lid, or ‘burp’ your jar daily to avoid pressure build up. After fermenting, strain your veg and save
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