Fiery Fermented Hot Sauce
A fermented hot sauce from Ball home canning
ml (24 oz)
(¾ lb. Measured before prep)
(sweet peppers such as bell. 1 lb. Measured before prep)
(¼ cup water / 2 oz)
(sea salt or kosher salt. Must be iodine free)
(5% or higher. 1 cup / 8 oz. This is for the very end.)
Wash peppers, then stem and seed them. Wash again.
Cut peppers into chunks, add to food processor.
Add water and salt as well to food processor.
If following variation (1), add those items now.
Process peppers and water until peppers are finely minced.
Pour mixture into the 1 litre / quart jar (mixture should come up to the shoulder of the jar.)
Set smaller jar or other weight on top of mixture.
Cover jar with cheesecloth. Use a rubber band to secure cheesecloth around mouth of jar.
Place jar in a dark, cool place (not the refrigerator) on a plate (the plate is to catch any overflow should it bubble a lot.)
After a few days, a white yeast known as Kahm will start of form on top.
When it does, skim this off on a daily basis or at least every other day. Also clean the rims of the jars and the plate as needed.
Replace cheesecloth securely after your regular cleanings.
Let fermentation continue until bubbling stops -- about 3 weeks, depending on the temperature of the room it's in (see notes.)
Once bubbling stops, then fermentation is complete.
Skim off remaining yeast.
Add vinegar OR follow variations (2) or (3).
Transfer to a clean jar.
Label and date the jar.
Store in refrigerator for up to 1 year.
Fiery Fermented Hot Sauce. www.healthycanning.com