Comments on: Fermented Hot Sauce Recipe https://myfermentedfoods.com/fermented-hot-sauce/ Simple Cultured Recipes Sun, 25 Oct 2020 23:22:03 +0000 hourly 1 https://wordpress.org/?v=6.4.4 By: Gigi Mitts https://myfermentedfoods.com/fermented-hot-sauce/#comment-2899 Sun, 25 Oct 2020 23:22:03 +0000 https://myfermentedfoods.com/?p=4555#comment-2899 In reply to Joseph.

Thank you Joseph. You can find the brine calculator on this page https://myfermentedfoods.com/tools/brine-calculator/

]]> By: Joseph https://myfermentedfoods.com/fermented-hot-sauce/#comment-2897 Sun, 25 Oct 2020 14:20:50 +0000 https://myfermentedfoods.com/?p=4555#comment-2897 Hi Gigi
I love your site, so much great info. This is actually the best site I’ve found
I was wondering how I could get the Brine Calculator You created?
Thanks for all the great inspiration
J*

]]> By: Emma Bailey https://myfermentedfoods.com/fermented-hot-sauce/#comment-2838 Wed, 16 Sep 2020 06:44:35 +0000 https://myfermentedfoods.com/?p=4555#comment-2838 Hi Gigi
I’m at the 4 weeks stage of fermentation. Its in a crock so I can’t see much but it’s smelling amazing and I think it’s ready for the next stage, but is there any way that you decide this? How should it look / smell at the end of the ferment? Also – Question – for the roast tomatoes do you leave the skins on when blending?
And lastly – what kind of brown sugar do you recommend? I have very dark muscovado or the light soft brown which looks a bit like damp sand..?

]]> By: Gigi Mitts https://myfermentedfoods.com/fermented-hot-sauce/#comment-2427 Mon, 08 Jun 2020 13:44:15 +0000 https://myfermentedfoods.com/?p=4555#comment-2427 In reply to Deb.

Hi Deb, I would recommend using brown sugar only as I’m not sure how artificial sweeteners will perform during fermentation. If you are concerned about the amount of sugar, let the sauce ferment for longer so that most of the sugar is absorbed during the fermentation process.

]]> By: Deb https://myfermentedfoods.com/fermented-hot-sauce/#comment-2417 Sat, 06 Jun 2020 15:42:16 +0000 https://myfermentedfoods.com/?p=4555#comment-2417 Hi Gigi,

In the Fermented Hot Sauce recipe…Instead of adding brown sugar after the ferment, can I add a low carb sweetener such as Lakanto Monkfruit, erythritol, or stevia? I want to keep it low carb/keto.

Thanks

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