Thread: Fermenting.
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Old April 30, 2018   #868
Karrr_Luda
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Location: USA NJ zone 6B
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[QUOTE=rdback;697732]
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Originally Posted by Karrr_Luda View Post


Lots of folks will use carrot in their hot sauce ferments to add body and serve as a thickener. If you don't want to do that, you can use Guar gum, arrowroot, honey or even a little mustard as well. All are good, natural, emulsifiers. Also, blend the sauce for at least 2 minutes. Good luck with it!
Thanks for the tips rdback! Carrot sounds great, and i have arrowroot powder, honey and mustard (seeds). Still didn’t find decent looking poblanos yet, and it takes a long time to ferment, so I won’t have it for a while. I am hoping to have it done by the time i finish my store bought bottle, so i would’t buy another giant bottle of it again...
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