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Made some tobasco sauce with all the tobasco peppers we grew this year. I had no idea the sauce was a fermentation. This stuff SLAPS!!

- Chopped peppers into small pieces

- Placed chopped peppers into glass mason jar

- Added some sea salt

- Added a grape leaf to the top to act as a cap then weighed down and placed a coffee strainer under the lid to press it all down.

- Fermented for 45 days

- Then empty contents into blender and add about 1-3 or 1-4 ratio of apple cider vinegar.

- Blend up until smooth and fine

- Strain into container.

Voila we have tasty Tabasco sauce!

#grownostr #ferment #homestead #gardening

I can just imagine how tasty that is😊. I've never fermented peppers only, do they make some of their own juice during fermentation?

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Me neither. This was the first go at it. They ended up having lots of juices that rendered out. About half the contents of this jar.

I tried too many times. I want it to work, but I keep getting kahm yeast in my only pepper ferments, although it is harmless, I think it is nasty.

Interesting. I wonder if the grape leaf on top helped push all the peppers below the liquid line to prevent that.

I use raspberry leaves. I am thinking maybe it’s temperature. 🤷🏻‍♂️

It very well could be. I don't have enough exp to know.