Comment on Daily discussion thread: š Saturday, April 27, 2024
Bottom_racer@aussie.zone āØ11ā© āØmonthsā© agoI havenāt done SBs before but habs defintely lose a fair bit of their fruitiness when dried, but itās still there when fermented.
Both last forever. Still rocking some sauce from 4 yrs ago and itās still good with zero things growing on it. Have the same chillies from that batch in the freezer and theyāre still good too :)
just_kitten@aussie.zone āØ11ā© āØmonthsā© ago
Think I might do hot sauce with it all - I foresee an increase in sandwiches and wraps over the next few months which will benefit from such a condimentā¦
Thinking maybe do half as a basic ferment with just brine and some garlic, do the other half with some carrots and spices (cumin, coriander?) for a more flavoured sauce?
Or maybe I could do one big basic ferment for two weeks, then use half for a basic sauce, and add other shit to the other half and age it for a month (not sure if bad idea to add stuff after initial ferment).
I must decide today so I get onto it tomorrow. Gonna start getting busy again from next weekā¦
Bottom_racer@aussie.zone āØ11ā© āØmonthsā© ago
Good plan!
Pretty much what Iām doing this time too. Big basic ferment then add stuff after itās done.
just_kitten@aussie.zone āØ11ā© āØmonthsā© ago
Nice. Iām hoping to finish the initial ferment before I head off o/s for 17 days in late May. If I start it tomorrow I can get a full two weeks in + 1 extra week to tweak if needed, then set & forget in fridge or in cupboard while Iām gone.
I look forward to hearing how yours goes! And Iāll hold myself accountable to get this underway tomoz :D