Quote:
Originally Posted by Shrinkrap
Definitely not just vinegar based. The biggest problem for me is that the chapter's are organized by origin or location, and the index by name (" Run Down Sauce"), so it's hard to know what you will find when you go through page by page.
I don't recall seeing a significant amount of info about fermenting, but in the introduction, under varieties of sauces, the mention "Louisiana-style; usually a strained sauce made of crushed or ground cayenne, jalapeño, or tabasco chile's that are sometimes fermented and then combined with salt and vinegar. "
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The Tobasco brand is crushed peppers packed with salt in a wood barrel just like they make sauerkraut.
Then it is left for about a year like that.
I know several people that worked there growing up.
They said when you took the lid off one of these barrels after a year it would almost knock you over.
Then it is ground up strained and diluted with vinegar some how.
Quote:
Originally Posted by Down_South
Good hot sauce starts with good peppers. Heirloom Bhut Jolokia growing under my lights.
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Ferment a jar and make sauce with them I want to grow some this year.
Worth