Скачать с ютуб Fermented Caribbean Hot Sauce в хорошем качестве

Fermented Caribbean Hot Sauce

Caribbean Fermented Scotch Bonnet Pineapple Hot Sauce Ingredients • 5-6 scotch bonnet peppers • 2 cups chopped pineapple • 3 yellow bell peppers • 1 medium onion • 6 cloves garlic • 1 cup white vinegar • ½ teaspoon salt • ½ teaspoon allspice • ¼ cup sugar Thanks to Humble Servants homestead for the Scotch Bonnets.    / @humbleservantshomestead7974   Glass Woozy Bottle 5 oz. - 12/Case Fermenting 101 Ferment Peppers, onion and garlic for 6-8 days. Keep the brine add the pineapple and blend using some of the brine. Season with the salt, sugar and spice. (strain some of the pulp) Cook to reduce 10% and thicken with slurry from corn starch. Bottle and refrigerate. The sweet spot for most ferments is a 2% – 3% brine solution, with a few vegetables benefiting from stronger brine, up to 5% salinity. Firm vegetables like carrots, beets, turnips, onions, garlic, asparagus, and green beans can all be fermented successfully with a 2 to 3% brine. That’s 20 to 30 grams of salt for each liter of water. Cucumber pickles are very perishable and very full of water (which eventually dilutes the brine), and so need a bit more salt to ferment reliably. A 5% brine, or 50 grams of salt per liter of water, is good for cucumber pickles. Peppers are more prone to mold than many other vegetables, so they are typically fermented in a slightly stronger brine, too. A 3% to 5% brine usually works well for whole or large-chunk peppers. A 10% brine is used for highly perishable foods, fermentation in hot weather, or for situations where food can’t be kept refrigerated after fermentation. This is beyond the scope of this article or my personal knowledge, but apparently feta, fish sauce, and other protein foods are typically preserved in a 10% brine solution. https://farmsteady.com/blogs/field-gu... Thanks for watching our channel. We appreciate all of you. If you have any questions, feel free to comment. If you have detailed questions, please reach out to us via email. [email protected] Check out our new community section for some behind the scenes pictures of gardening and cooking. Blessings to all, Mike & Rochelle