Fermented hot sauce

9 years ago

When making a fermented hot sauce should I use an airlock from start to fall mush or do I need to ferment for a week or two before?

I have seen recipes where it says to use an airlock with no specification as to when which leads me to believe it would be at the beginning but some recipes say to ferment for one or two weeks before placing the mash in a container with an airlock. Can someone explain this to me?

Featured Answer

rdback

9 years ago

If you have an airlock and want to use it, use it from the start. And remember, DO NOT OPEN THE JAR lol, until you're ready to process.

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Comments (7)

MikeUSMC
9 years ago
Brennan, "Follow" me so I can send you a PM
Brennan (New Mexico 7a)
Original Author
9 years ago
How do I follow you?
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MikeUSMC
9 years ago
Click on my name, then go to "activity," and there should be a place to click "follow"
Brennan (New Mexico 7a) thanked MikeUSMC
woohooman San Diego CA zone 10a
9 years ago
Mike will set you straight, Brennan. Myself, I don't even use an airlock --- make mash, put in canning jar, put canning jar lid loosely on top(no ring), let ferment for 30-60 days. When mash is done, I simmer it for a half hour or so, stick in blender, puree, and then run through mesh strainer...done. I don't can my sauce, I just have 4-5 quarts in the fridge that I use up until harvests are ready the NEXT season....works for me.

Kevin
Brennan (New Mexico 7a)
Original Author
9 years ago
Got it Mike
bmelz
9 years ago
If you're not using any starter you can put a cheese cloth over the jar for a few weeks forna wild ferment. Put the air lock on after that and leave it sealed until ready to process.
Brennan (New Mexico 7a) thanked bmelz