I’m making a Plum, Habanero and Chile de Agua hot sauce using a dry mash method in a 2-quart jar. I’ve never tried doing this before so I don’t have any specialized equipment but I want to maximize my chances of success. I have a couple of questions and details about my project that hopefully y’all will be able to comment on
Firstly, I opted for the dry mash method because the plums were extremely juicy and releasing a lot of liquid which I was concerned would get washed out. I know this can be a bit more finicky, so if there’s a way to convert this to a brine method, let me know.
Secondly, there are 1200g of peppers/fruit and 60g of salt. If i need to increase salt to increase my chances, please let me know
Thirdly, what should I do to release gas and lower chances for it to go bad? I’ve currently covered it with plastic with as little room for air as possible, and placed a small jar lid on top to weigh it down—how often should I open it to burp it, and how do I minimize failure in this regard?
Vinegar will stop the ferment. If you don’t have an airlock just ‘burp’ it once a day, or more if it looks very active. Obviously if you keep it somewhere warmer the risk of going wrong increases, but the ferment will be faster. Hope it goes well!
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I’m making a Plum, Habanero and Chile de Agua hot sauce using a dry mash method in a 2-quart jar. I’ve never tried doing this before so I don’t have any specialized equipment but I want to maximize my chances of success. I have a couple of questions and details about my project that hopefully y’all will be able to comment on
Firstly, I opted for the dry mash method because the plums were extremely juicy and releasing a lot of liquid which I was concerned would get washed out. I know this can be a bit more finicky, so if there’s a way to convert this to a brine method, let me know.
Secondly, there are 1200g of peppers/fruit and 60g of salt. If i need to increase salt to increase my chances, please let me know
Thirdly, what should I do to release gas and lower chances for it to go bad? I’ve currently covered it with plastic with as little room for air as possible, and placed a small jar lid on top to weigh it down—how often should I open it to burp it, and how do I minimize failure in this regard?
Try here: [r/hotsaucerecipes](https://www.reddit.com/r/hotsaucerecipes/s/sRyC5xydIa)
Vinegar will stop the ferment. If you don’t have an airlock just ‘burp’ it once a day, or more if it looks very active. Obviously if you keep it somewhere warmer the risk of going wrong increases, but the ferment will be faster. Hope it goes well!