The four darker bottles are about half and half garlic with Korean red peppers, and the light bottle is Thai bird’s eye peppers with just a little bit of garlic. Let both sit for four and a half weeks (when they stopped producing new bubbles), then blended and bottled.
Not sure what to compare the Thai sauce to, even though it is nostalgic, but the Korean sauce really tastes like extra spicy liquid kimchi thanks to the garlic content and pepper choice.
Used three percent salt and a dash of vinegar in each solution before fermenting, I haven’t had any issues with growth or failure to ferment in my previous batch (jalapeno and green cayenne) so I just did the same thing again, but let sit for an extra two weeks this time.
Hopefully dealt with lots of carbonation by letting them ferment so completely and then blending, but I am perhaps hubristically filling the bottles nearly to the top.
by Easy-Breezy_Animal