Hey there. I make beer, wine, Mead, kombucha, but it this hot sauce is new to me and I'm unsure of the mold level. I've skimmed white mold off everyday for over two weeks now. I'm assuming it's done fermenting but do I need to wait until white mold stops forming or can I skim and add the Apple cidre vinegar. Basically my question is.. Do I ferment until white mold stops forming or will it always form until i stabilize?
It depends, Scott. Sometimes the white mold persists and sometimes it will go away after a while. Normally, the way we decide when a ferment is done is when we like the level of sourness, so you should taste a little bit and see if you like the flavor. If so, go ahead and proceed with the recipe.
Ugh! I misread and added 20% kosher salt to my mash. I surmisee that this will keep the fermentation process from occurring. Is there a remedy? Thanks!
I wish there was! The lactic acid bacteria will not do their thing. You could make it into a paste maybe? Add to sauces, marinades, a braise?
Hi, great discussions I have very much enjoyed reading this.we are making our first batch of hot sauce for the restaurant that I work at and I was wondering what you thought about using a hi powered blender like a Vitamix instead of the food mill. I would think it would be better with less waste? Is there a reason I'm missing for not doing this.
Nothing wrong with using a Vitamix, but if you're after a thinner, Tabasco-like consistency, it will be a gigantic pain to filter out the pepper solids and push them to extract the juice. The food mill is definitely our preferred tool since it squeezes the juices out of the mash and allows some of the finer solids through. If you're after a puree type of sauce, like sriracha, it will work well.
I'm not sure! The heat will kill the lactic acid bacteria on the chiles, but you may be able to add some back in after roasting by inoculating it with a little yogurt... might be worth a try!
DON'T throw away those seeds and skins. Spread them out on a cookie sheet and dry them in your oven set at the lowest setting. Toss the dried goods into a spice/coffee grinder and spin away. You'll end up with one of the best hot powders in your pantry. Spicy and flavourful and the sour comes through as well. Every bit of the pepper gets used...WIN!
We were thinking of trying this with all the jalapenos coming out of our garden right now. Would it be stable at room temperature, or would it need to be refrigerated? I ask because we like to give things like this away as presents, so it might need to be shipped to friends and relatives, etc.
The end product will be quite acidic, and is pretty "shelf resilient," but we've always refrigerated our sauce because... I'm not sure why. If you don't mind the extra trouble, you can ensure shelf-stability by processing the sauce in 1/2 pint mason jars as you would for pickles.
Awesome website! I started a few years ago with growing some peppers and now it's a real passion. I think most of you live in the US while I'm from Belgium. The climate is not that good for growing peppers (the season is a bit to short), but i got a nice big greenhouse where i grow a lot of them. I tried to make fermented hot sauce a few weeks ago with a mix of different peppers. I made a mash and only added 2% of seasalt. After 2 days bubbles started to appear and the mash got a bit higher. 5 days later the mash was down again and no more bubbles. Does this mean the fermentation is done? Is it usefull to keep it in jars a bit longer? How come the mash didn't rise that much with me? Does temperature or light have something to do with the short period? It was in a dark place but not too warm cause it's Belgium :)
Temperature will definitely affect how long the fermentation process takes. If you see no bubbles or activity, there's no benefit to keeping it in the jar longer. I'm not sure what happened to your ferment... how cold was it? Does it taste sour?
Well this is my second year making this sauce. I grow tobacco peppers in my garden which in the past hasn't turned out as well as hoped but this year I have so many peppers I'm not sure if I will have enough bottles! I must be honest I've never exactly followed the recipe just used it as a reference mostly I've followed my nose and watched for fermentation to stop. This year I tried adding peppers as they ripen a small amount at a time and at about the 4th addition I noticed there were no more bubbles so I allowed it to sit for about a week and then bottled. I use pink sea salt and white vinegar with great results. My main harvest is just now starting to turn colors because of the best growing season I've seen in a long time here in se tx, so I'm not sure how to proceed efficiently since I only get a handful of ripe peppers at any given time, but hopefully ripening is about to speed up.
Fermentation is definitely one of the least recipe-like procedures we've tried to cover. You are right to follow your nose! Every batch acts a little bit differently. About efficiency, I understand your predicament: fermenting a few ripe peppers at a time sounds infuriating. Perhaps you could keep small mason jars out for fermenting ripe peppers and just add fully-fermented mash to a collection jar in the refrigerator? Just adding more peppers to the ferment sounds convenient... too bad it didn't work out so well!
So I'm new to this fermenting business. I've read everything I can find and watched every video I could find. My question is when is your ferment done? My pepper mash looks and smells great atm. In the first couple days I had separation in my jar and it seemed to be going perfect. I got the layer of mold about day four. I took that layer off and stirred my ferment. Since then I haven't notice a lot of doubles forming like i did before I stirred the mash. Now on day 9, no new mold and no separation. Is the ferment done do I need to finish it or due I just let keep going? Can I add some live cultures and maybe give it a boost?
Sounds like it's done! I would just proceed to the next step rather than try to extend the fermentation time.
Hi all, over the past three or four weeks, I have gotten two fairly large batches of hot peppers into fermentation. This year, I produced a pretty good quantity of Thai dragon, Caribbean fire, habanero, jalapeño, Hungarian wax, yellow, cajun belle, and serrano. I had so many peppers this year that I had to split the batches in two, first batch was fermented with the 2% salt, and a bottle of sweet mead, and the second batch was fermented with the same salt percentage and a bottle of sweet Riesling. Both went nuts for a couple of weeks, and have since settled down. To add a little bit more complexity, I threw in 6 1cm medium toast French oak cubes to each half gallon Mason jar (I have 6 jars going). We will see how this turns out flavor wise. The flavor is beautifully balanced so far. Flashes red hot, and then subsides fairly quickly. This is my first hot pepper fermentation, and I couldn't be happier. Thanks for the wealth of useful information! - Jay
I have been fermenting homegrown peppers and I used a recipe without wine - just kosher salt and water. It is done bubbling, but I'm still getting white mold on the top. When do I process the mash, will it continue to get the mold ?? I want to send some to a freind and am worried about safety.
Once you process the sauce, the mold will stop growing on the surface. Just scrape it off as best you can.
In order to get a Tabasco like consistency, can the sauce be fermented, pureed in a food processor and then strained through a couple of layers of cheesecloth? I have made this with the ghost chilies before and didn't strain it, although it was great, sometimes you have a need for a more vinegar based sauce without the pulp.
That should work fine, though it might be tedious. A food mill with a fine-holed plate will remove pulp quickly and efficiently.
The exact sort of information I was looking for thanks! Note that pepper seeds do not contain any capsaicin. It's true that the seeds will pick up a certain amount from being in contact but the heat is coming from the flesh, pith and membranes. If one wants to reduce the heat removing the pith and membranes along with an alcohol wash is the way to go.
I'm confused about one part at the end of this recipe. You say to put the whole mixture, peppers and brine, through the food mill, but after that you say to measure the brine. Does that mean the volume of the brine+peppers that I just food-milled, or does that mean the brine separate from the pepper chunks (in which case I should strain the mixture and measure the brine before food-milling it)? ... great recipe, I look forward to trying it!
You got it Tracy! We just use the food mill to strain the brine into a measuring cup and mill the peppers into it afterward.
Used red jalapeños and Fresno state. Added garlic, Reisling and salt. It's sitting on the counter in a barrel (after two weeks in glass jars). Will it be fine in a barrel or should I add vinegar now or Cook it?
It really just depends on how active it is Calvin. If the mash has stopped bubbling, go ahead and process it.
Do you know of a good way or ingredient that will halt the fermentation process after a period of time. Im trying to make hot sauce and store it shelf stable until opening but I don't know how to fully stop the fermentation. Does it just have to run its course or can it be halted by adding something, xanthin gum, citric acid etc..
The vinegar inhibits fermentation, plus the lactic acid bacteria will run out of sugars to eat (like you said). The xanthan gum is just for thickening.
I just finished my first batch and fermented it in a gallon jug with an airlock top (about 3 weeks). Everything was great until I was out of town a few days and found a slight white mold film on top - I couldn't remove it since it had to be poured out of the jug so it got mixed in. I only used the 2% salt in mash while fermenting since it was bubbling nicely. Just bottled it with 50% apple cider vinegar. I have 6 bottles and it is beautiful. But will the vinegar/acidity of the peppers really kill that mold? Is it still ok? I'll be really sad if i have ruined it. Thanks!
Well, i just started my first batch, sadly enough i could not find any sweet wine that was sulfite free, that's the price to pay when you live in a small town, anyhow, i used a unoak chardonay #2, habanero and ghost pepper, i added a little sugar to the mash, i hope this will work for me, any suggestion as what to do with Green Jalapeno pepper, i have lots. Thanks and continue the good work.
PICKLES! We love doing a quick pickle with jalapeños, onions, carrots, oregano, bay leaf, and apple cider vinegar.
I'm curious to know if/how you all use your mash after you've bottled the hot sauce. I grow all of my peppers and hate to throw any of them out, but I have jars of mash left over after my last bottling. Is it ok to add oil to them and keep them in the fridge for use in chili/sauces etc? I'm thinking of drying and grinding some as well. Any suggestions appreciated.
After squeezing most of the flavor out of the mash, I'm not sure how useful the leftovers would be Jane. Of course, you can always try! Let us know if you find a good use for them.
Actually, I have found several uses! I just tossed it into a couple of Mason jars and put it in the fridge, and pull it out whenever I need it. I have mixed with honey and used as a sweet/spicy spread for bread and cheese. I mix some into anything I'm making that is spicy, like chili, etc., or add it to burritos, etc. for some extra kick. I gave one jar to a friend from Indonesia and he mixes it directly with rice. He liked it so much he ate an entire pint jar in a week! It seems to work great with pretty much anything that could use a little extra heat, and I feel great for not wasting it!
Thanks for all this ton of info. Honestly appreciate this . By the way my 1 pound mash fermented really vigorously for the first 11 days and has been silent since then. It was a blend of habenaro and red peppers. So can I add vinegar now or should I let it sit and age for a while. Will this aging phase AFTER fermentation is of any use at all and will it improve taste of the final product. I have heard Tabasco ages their mash for 3 years. Appreciate your feedback !
I think they age the mash after adding vinegar, but I'm not 100% sure. The main benefit for Tabasco is the flavor the barrels impart. I don't think there's any benefit to aging the mash post-ferment and pre-vinegar.
Thanks John.....turns out Tabasco ages the mash for 3 years and then transfers the contents to stainless steel vats with distilled vinegar for 28 days for the pulp to break down before straining and bottling. I guess one can add couple toasted American or French oak bits to create the classic Tabasco flavor at home. That's my next project .
Hi John, This is a great site. The information is so useful.. I live in Sydney, Australia and have just had my first go at this. Used the chilis growing in my garden. I've no idea what they are.....they're very small and not too hot. I added harbenero and bird's eyes to kick the heat up a bit. I left it a bit late to start and the daytime temperature here is now around 61F. Initially, it was looking good but now, the weather doesn't seem warm enough to get the fermentation going. I've been leaving it out in the sun to warm it up a bit and that works but only for about five hours. After that it just stops again. It's been going for about 10 days. What do you think? Is there a better way to get it to ferment, it's going to get a lot colder soon). It smells like a think it should; there's no scum. I added natural, live yogurt to the mash about 3 days in.....it wasn't working.
Hello Peter. The colder temperature will just slow the process down. Perhaps bring it inside, or place it in a warm environment to speed it up? I suppose you could use a heating pad set very low (assuming you're in no danger of getting it wet). Or, just process it and enjoy! The worst-case scenario is that it will not be quite as acidic as it would be otherwise.
I made a chilli mash back in October last year using a variety of chilli's including komodo dragon, Trinidad scorpion, birds eye and a few more. Its been fermenting for 7 months now but since its my first attempt at a fermented hot sauce I'm unsure when done is done so to speak. I know tabasco takes 3 years to ferment but what i want to know is is there a way to tell when fermentation is complete.
That's a really long time. Fermentation is definitely over, and probably has been for a while. There are only so many sugars in the chiles for the lactic acid bacteria to feed on. Though it varies widely--temperature, sugar content of chiles, etc.--the ferment is usually over in less than a month and can sometimes be over in less than 2 weeks. I'm pretty sure tabasco ages there mash for 3 years in whiskey barrels after adding vinegar. This allows it to take on flavor from the charred oak. It is not fermented for that long. In general, when the mash stops bubbling, there's no more fermentation going on. I hope it tastes okay! I'm sure you're familiar with the phrase, but just in case: "if in doubt, throw it out."
Hello all, just stumbled across this page, and was inspired to immediately try Jim's fermented hot sauce. However, working in a commercial kitchen, I only had access to sweet cooking wine that does contain a very small percentage of sulphites. Will this stop fermentation altogether, or simply slow it down? All other things are equal, 2% salt to chilli weight, muslin cloth on a Kilner Jar etc. Many thanks, Pete
The optional spices can be found at Indian grocers. Anardana are dried pomegranate seeds and amchur powder is made from dried green mango. Either will add a nice, sour-tangy...
Do you want to buy the leather furniture for you new house? Do you prefer the leather furniture to the wood one? If your answer is positive, you should go for it, for leather furniture is durable in application and give your room a nice touch. Here are some tips helping you choosing your leather furniture as follows:
Why you buy your leather furniture depends on its durability, for leather can be used as long as the four times than the fabric-made one.
There are different kinds of leather used for making leather furniture because of their unique features concerning the dying technique, coating, protection against stains and fading. So you should have a better understanding of them for choice of your leather furniture.
As for upholstery, its color would be faded after washing. However, the color of your leather furniture could be kept well when you use just a wet cloth to wipe out the dust for daily maintenance.
When you buy your leather furniture, you had better get rid of the wrong idea that leather is felt cold than other material, for you could get the right feeling of leather within a few seconds.
When you buy your leather furniture, on one hand, you would like to update your life style, on the other, you would make it serve you as comfortably as possible. Therefore, putting your leather furniture at the place where it could play the dual-function.
Buying leather furniture means you would pay more than ordinary furniture. However, it is worthy doing because leather furniture would last much longer than fabric one.
When you choose your leather furniture, you may happen to look at the leather-vinyl one, but just give it up, for it might look nice, the vinyl could not last as long as the leather.
The Last Leaf Gardener: Tuesday's Truths: The Forty-Third Week (Honoring the Original Date of Memorial Day!)
Hello, and welcome to week forty-three of my Tuesday's Truths series, with a post dedicated to the initial day Memorial Day was once celebrated (May 30th, no matter what day of the week that date occurred).
As you undoubtedly know, dear reader, folks (including yours truly) living in the United States celebrated the holiday yesterday, as it is currently revered on the last Monday in the month of May. The celebration I attended took place in The Bronx, in which one of the guests happened to be a thirty-five year old parrot.
The bird can be seen here (in images that are directly below), alighting on the arm and hand of the man who cares for him.
In any event, from 1868-1971, Memorial Day, originally called Decoration Day (to "promote" the decorating graves of those who lost their lives in war), was always observed on May 30th, prior to the observance being moved to the last Monday of the month. In 2011, I wrote about this in detail here on Blogger, you may reference my entry by clicking here.
Meanwhile, the tradition of Fleet Week, celebrated annually in NYC, sticks to the "old" day of observance, arriving in NYC one week before May the 30th; and, ending its festivities/events on the initial date Memorial Day was once observed.
USS Zephyr (PC 8) will depart at approximately 7:30 a.m. from the U.S. Merchant Marine Academy in Kings Point
USS San Jacinto (CG 56) will depart at approximately 8:45 a.m., with USS Monterey (CG 61) following at 9:15 a.m. from the Brooklyn Cruise Terminal (in the Red Hook community)
In addition to Navy ships, USCGC Hamilton (WMSL 753) and HMCS Glace Bay (MM 701) will also depart the area.
wish everyone involved a safe journey. And along with me, send our condolences out to famlies who have lost their loved ones to the horror of war.
P.S. I saw the cartoon atop this entry in my Twitter feed, but have been unsuccessful at deciphering the name of the cartoonist who created the work. I will update this blog post whenever I receive the information.
President directs Sec. Cameron to have Col. Max Einstein's 27th Pennsylvania Regiment mustered into service. Abraham Lincoln to Simon Cameron, 26 May 1861, CW, 4:386.
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7.) Our building alone has a cat cafe, spas, a nail bar, a fashion boutique, ice cream parlors, restos, etc. The building also has 2 dental clinics if you want to make an appointment. Yes, a cat cafe. Did you know that having cats inside a space increases the flow of good chi and fortune? They are also known to drive away bad spirits and negativity. And they are cute. Adopting stray cats is a form of charity. It will do you good especially if your animal sign is unlucky this year. It helps dispel the bad karmas of past life as well.
8.) We have friendly and helpful and cheerful staff. When you buy from The Mala Tree, you help the company give jobs. Last Christmas, just at the store alone, because you support The Mala Tree, 6 families enjoyed their respective happy Noche Buenas. Thank you.
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Thanks for your support. Our hearts are filled with gratitude. More exciting news are coming very soon. Namaste! Om shanti.
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All the fruit I slice and place in baggy to freeze ahead of time. I usually set to thaw out the night before. I add the Greek Yogurt and It Works Greens to the baggy too, but you don't have to.
There is some good news for fans of the Blue Bomber who live down under, according to a tip we received from Tranceblade. He tells us that the only store to stock the localized EU version of Mega Man Zero Collection in Australia, JB Hi-FI, currently has the game on sale for $29.99 AUD. I realize that may sound like no big deal to those of you in the United States reading this, but foreign currency, inflation, etc.
The information comes from the PAL Gaming Network's Australian gaming bargains for the week of August 12th, which also contains a wealth of other offers and deals for those interested. So if you've been waiting for the right time to take the plunge into Mega Man Zero Collection, then now appears to be the time. Don't let it get away.
Boynton Beach combines sustainability practices and upgrades to win the Envision Bronze award – The Municipal
Home→Water & Energy→Boynton Beach combines sustainability practices and upgrades to win the Envision Bronze award	
A ribbon cutting ceremony was held for the upgraded East Water Treatment Plant on July 27, 2017. Pictured, from left, are Boynton Beach Commissioner Joe Casello, Mayor Steven Grant, Utilities Technical Services Manager Michael Low, Commissioner Christina Romelus and Vice Mayor Justin Katz. (Photo provided)
The Boynton Beach City Commission approved a partnership on March 2, 2015, allowing CDM Smith to begin the East Plant Ion Exchange and Upgrades Project. This partnership on the upgrades project led to the Envision Bronze award from the Institute for Sustainable Infrastructure in August 2017.
In Boynton Beach there is an East Water Treatment Plant and a West Water Treatment Plant, both of which are operated by Boynton Beach Utilities. Each plant has its own water supply, and, historically, the East Water Treatment Plant draws from the wellfields to the east while the West Water Treatment Plant draws from the western wellfields.
Rebecca Harvey, Boynton Beach Utilities sustainability coordinator, stated, “With increasing saltwater intrusion in the eastern coastal wellfields, this project was implemented to avoid saltwater intrusion and diversify water sources to reduce dependence on the eastern wells.
“To shift to greater reliance on the western wellfield but utilizing the existing assets at the East Water Treatment Plant — where most of the increase in demand is expected — Boynton Beach Utilities installed a 6-mile-long raw water pipeline to connect the western wellfield to the East Water Treatment Plant.” With the water demands in the city projected to expand up to 25 percent, the pipeline provides up to 16 million gallons per day of raw water to support this future growth.
However, the western wellfields contained high levels of dissolved organic compounds, as well as high color and hardness, when compared to the eastern wellfields. This required alternative processes to meet water quality needs.
The East Water Treatment Plant Ion Exchange and Upgrades Project “added (a) MIEX ion exchange pretreatment system for removal of organic compounds from the western water to the existing East Water Treatment Plant,” commented Harvey.
This means that the entire process is included in the East Water Treatment Plant, and following the western water’s passage through the pretreatment system, it is then treated by the existing lime softening treatment.
Following construction, Boynton Beach Utilities took charge of the plant’s operations. With the new upgrades, it is anticipating an increase in water treatment plant capacity; a significant reduction in color and disinfection byproducts; and a reduction in both the production of lime solids as well as chemical usage.
While the primary contractor that handled all aspects of the project was CDM Smith, additional collaborators on the project included The Merchant Strategy; AW Architects; Tierra South Florida; Engenuity Group; Cooper Construction Management and Consulting; DCR Engineering Services; Carollo Design Build Group; and PCL, which installed the MIEX process.
In order to optimize the contactor format, Boynton Beach used computation fluid dynamics. This means it used counterrotating mixers without baffle stators in order to minimize rotation. The top of an ion exchange contactor is shown with mixer motors and resin transfer tank. (Photo provided)
Basing the design off the nearby Palm Beach County Water Treatment Plant, Boynton Beach enhanced and optimized the contactor design. This resin regeneration area shows the recycled brine tank and resin regeneration skids. (Photo provided)
The Envision Bronze award received by Boynton Beach was one of only four granted in 2017 and the first to ever be granted in Florida. The Envision system judges sustainable infrastructure projects based on a range of environmental, social and economic impacts in five categories. These categories are quality of life, leadership, natural world, resource allocation, and climate and risk.
When it came to the $30.8 million Boynton Beach Ion Exchange Resin Plant and East Water Treatment Upgrades Project, the Institute for Sustainable Infrastructure took many of the plant’s upgrades into consideration. Harvey listed many of the upgrades that were completed with the project in 2017, mentioning “filter valve replacements, replacement of the plant’s high service pumps, replacement of main electrical systems, improved stormwater management, modifications to plant disinfection system, upgraded security features and a new 3 million gallon finished water storage tank with a new repump station.”
A growing population for Boynton Beach meant the project was able to upgrade to support potable water needs for a growing and thriving community for many years. This project also ensures that a long-term potable water supply will be both protected and delivered in a reliable manner.
The diversified water sources provided by this upgrade will help meet the community’s needs to reduce dependence on a surficial aquifer. Additionally, these upgrades will protect the drinking water supply from saltwater intrusion while benefiting the local environment.
Best management practices were employed during construction for both erosion and turbidity control. This included protecting surface and groundwater resources by preventing runoff and pollution from leaving the site, and specific plans were created for spill and leak prevention, with the city continually monitoring the groundwater and providing monthly reports on the results.
The project team worked with various local and state agencies, including the Florida Fish and Wildlife Commission. The commission identified particular habitats either on or around the project site. They then assisted in relocating priority species such as the gopher tortoises to another suitable habitat. A 1.8-acre onsite preserve was also created with a program that specified the removal of all invasive tree and brush species.
The city has demonstrated a commitment to following principles of sustainability as well as sustainable performance improvement. In order to oversee the environmental needs of the community, a climate action plan and green task force were created. Mayor Steven Grant also signed the Mayor’s Climate Action Pledge. This made Boynton Beach a key partner in the Southeast Florida Regional Climate Compact.
Utilizing the progressive design-build delivery method, the project team increased collaboration between the design and construction teams. This, in turn, optimized project delivery by reducing design elements that may have been conflicting. The majority of design issues that were encountered were also resolved before construction took place, which assisted in decreasing the number of change orders during construction.
Boynton Beach combines sustainability practices and upgrades to win the Envision Bronze award — No Comments	
A spacious split-level dining option that aims to transport diners to the Greek coast through the decor and a focus on seafood dishes. Pop across the street after spending a day shopping at Bloomingdale’s for a rustic Mediterranean meal. Make a reservation.