@[email protected] to Cooking @lemmy.world • edit-22 months agoI made some fermented hot sauces! [RECIPE}reddthat.comimagemessage-square21fedilinkarrow-up1116arrow-down11
arrow-up1115arrow-down1imageI made some fermented hot sauces! [RECIPE}reddthat.com@[email protected] to Cooking @lemmy.world • edit-22 months agomessage-square21fedilink
minus-square@nieceandtowslink2•2 months agoDo I need the gum and potassium sorbate? Can I make it without them?
minus-square@[email protected]OPlinkfedilink3•edit-22 months agosame jalapeño recipe without xanthan gum: if you shake it up it’s fine but it settles within a day. I looked at all my favorite hot sauces and every single one used xanthan gum so i guess I’m a fan. the potassium sorbate I actually bought for a different recipe but added since I had it it’s just a cheap preservative
minus-square@nieceandtowslink3•2 months agoThank you for the details, that’s very helpful. Any idea how long the sauce would last without a preservative?
minus-square@[email protected]OPlinkfedilink1•2 months agoIt should last a good long while if you keep it sealed in the fridge, > 6 months. According to my sources you can ferment peppers for years if you are careful about not letting oxygen get to them!
Do I need the gum and potassium sorbate? Can I make it without them?
same jalapeño recipe without xanthan gum:
if you shake it up it’s fine but it settles within a day.
I looked at all my favorite hot sauces and every single one used xanthan gum so i guess I’m a fan.
the potassium sorbate I actually bought for a different recipe but added since I had it it’s just a cheap preservative
Thank you for the details, that’s very helpful. Any idea how long the sauce would last without a preservative?
It should last a good long while if you keep it sealed in the fridge, > 6 months. According to my sources you can ferment peppers for years if you are careful about not letting oxygen get to them!
Awesome! Thanks