Fermented Apple Hot Sauce
Lacto fermented Apple and Adjuma peppers sauce
Lacto fermented apple hot-sauce - sweet n spicy
This lacto fermentation is based on previous batches of hot sauce I did. However I wanted to see what happens if I bring up the sweetness and aromatics of the recipe. I included apples and warm spices (cinnamon, pepper, anise seed, cardamom, ginger) into the recipe. And I have sticked to Adjuma peppers (very fragrant and hot; also easily available in the Netherlands), garlic, onions and carrots.
I worry that the cinnamon might slow down the action of the the lactic acid bacteria (LAB). It has happen previous to a batch of kombucha where it stopped the activity of either the yeast or the acetic acid bacteria (AAB). Later I learnt that in kombucha, cinnamon and other spices should only be added to the second fermentation stage. But so far, the LAB seem to be doing their job.
Dates
- start 1st fermentation: 2020.08.27
Ingredients
- 5 Adjuma peppers
- 2 apples
- 2 medium red onions
- 4 garlic cloves
- ginger
- 3 carrots
- 4% salt
- spices
- star anise seed
- cinnamon
- black pepper corns
- cardamom
- coriander seeds
Steps
- place most salt and spices of mason jar
- add and compress veggies (except carrots)
- add remaining salt
- use carrots to block smaller veggies to come to the surface
- ensure ingredients are submerged in the brime
- close the jar
- ensure jar is burped daily, if it has no air lock
Images
