Lacto-Fermentation

Chainsaw13 · 03-02-2020, 07:21 PM

Started a few batches of items today. A poblano/serrano/garlic hot sauce that’ll be used as a starter for a batch of fermented anchos. Some blood oranges and Meyer lemons too. Some of the blood oranges will also go into the ancho sauce.

T.G · 03-02-2020, 08:41 PM

Quote:

Originally Posted by Chainsaw13

A poblano/serrano/garlic hot sauce that’ll be used as a starter for a batch of fermented anchos.

I'm curious here, could you explain a bit more? Anchos are dried poblanos. You have my attention since the dried peppers will have such a significantly more intense flavor.

Chainsaw13 · 03-03-2020, 06:19 AM

Quote:

Originally Posted by T.G

I'm curious here, could you explain a bit more? Anchos are dried poblanos. You have my attention since the dried peppers will have such a significantly more intense flavor.

I'm going to use the method this guy suggests - https://www.youtube.com/watch?v=da9yn5jJKYc

The poblano ferment will be used as the lacto starter for the larger batch of ancho's. Fingers crossed it turns out.

I could only find serrano's at the store. Was hoping to find at least hab's. I'll grab a few of those for the second ferment to up the heat quotient.