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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

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

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.

Awesome