Fermentation Experiment - Habanero and Carrot hot sauce for VV LOOOOVES his hot sauce. His favorites

Fermentation Experiment - Habanero and Carrot hot sauce for VV LOOOOVES his hot sauce. His favorites are hella expensive though. He’s been trying various recipes over the years but we realized at one point that what he really likes are fermented hot sauces*. Unfermented hot sauces are like drinking pepper spray IMHO. Some peppers from our garden had been collected and were just sitting there, staring at me to do something.My previous - and first - experiment in fermenting, despite reading Sandor Katz’ “bible” on the matter did not go well and I made V pretty sick. Hopefully this will work out better.After searching online I found a ‘Kraut Kap’ that works with wide mouth ball jars, and the best price was on etsy of all things (look up Primal Kitchen if you’re interested). So I picked up a kraut cap and then a new clean lid for post-fermentation. Everything arrived cutely packaged in 100% compostable materials. I just wanted to try one and see how this all works out.Today I hunted down the proper fermentation salt, and tonight I pulled out our old food processor (complements of my MIL). Rinsed and dried the peppers, removed the stems (but not the seeds - you can see them in the blurry picture above), added at least as many carrots, a couple cloves of garlic, a couple of small purple onions we grew, the peppers we grew (habanero and … something else… I’m not a pepper person), found some really old limes in the fridge and juiced those, added the appropriate amount of salt and mixed away.Sort of. If I had a cooking show it would circle around my absentminded-ness. Oh yes must weigh things and do salt math. Forgot to put in the blade. Attach this part. GO TIME!!! No wait must plug it in first. Oh god that setting was too high and things are splattering everywhere! etc. I added some vinegar, plopped on the Kraut Kap, showed it all to V, got paranoid and added more vinegar, and put it away, pulled it out to take photographs, put it away again. I considered taking photos during the process but I’m pretty messy in the kitchen. Plus our kitchen has fairly harsh/UNFLATTERING light at night.So there you go! We’ll see how this process goes. I did not purchase any of the fermentation weights people refer to, I’m convinced it’s a scam but that may just be my wallet talking.Oh yeah and this stuff tastes like carrot-y pepper spray. Hopefully fermenting will be the solution we’ve been looking for.*from Central America and parts of South America ONLY. No Sriracha, no Louisiana, no Jamaican. -- source link

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