View source for Fermented Apple Hot Sauce

{{#set: 
Section=Fermentation
|Date=2022.08.27}}

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 [https://en.wikipedia.org/wiki/Adjuma 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=
[[File:IMG 20220827 200150.jpg|400px]]

[[File:IMG 20220827 200203.jpg|400px]]

[[File:IMG 20220827 200940.jpg|400px]]