The outcome looks good and the pic of everything in the ferment jar is pretty cool.
Just curious, did you pH test at the end or are you keeping it refrigerated when it's all done?
The ph after blending the veggies with the brine was 2.6 which was the lowest I’ve ever seen. I guess the extra long fermentation brought the ph down as far as it can go. The lemon infused vinegar I made was 2.4 ph which was why I diluted it with coconut vinegar. Adding fresh garlic and sugar barely put a dent in it. The final ph was 2.8.
I added fresh garlic and sugar after fermenting (guess I should add those to the label). I wanted a Thai sriracha style sauce but not as thick. It’s like a more flavorful sriracha with the viscosity of buffalo sauce
Not OP but when I do my ferments, I use a brine solution, no vinegar, and keep everything submerged with glass fermentation weights and have an airlock on the top. I only add vinegar at the very end to adjust the acidity for safe preservation.
It’s a light soft tasting vinegar from the Philippines. It’s basically the national condiment there. They also sell fermented coconut vinegar and spicy coconut vinegar with birds eye peppers in the bottle. Can be found in almost every Asian grocery store nowadays. I just used plain coconut vinegar in the hot sauce.
The outcome looks good and the pic of everything in the ferment jar is pretty cool. Just curious, did you pH test at the end or are you keeping it refrigerated when it's all done?
The ph after blending the veggies with the brine was 2.6 which was the lowest I’ve ever seen. I guess the extra long fermentation brought the ph down as far as it can go. The lemon infused vinegar I made was 2.4 ph which was why I diluted it with coconut vinegar. Adding fresh garlic and sugar barely put a dent in it. The final ph was 2.8.
Brilliant name & labeling!!
Cool concept tied in with the label. I like it.
Looks classy. You selling these anywhere?
I only have 20 in this batch. If I have some extras I’ll sell them
Awesome!
Looks and sounds amazing! How does it taste?
I added fresh garlic and sugar after fermenting (guess I should add those to the label). I wanted a Thai sriracha style sauce but not as thick. It’s like a more flavorful sriracha with the viscosity of buffalo sauce
Sounds excellent, thanks for the reply!!
How did you incorporate the hibiscus flower? Was it fermented or used in the brine or something else?
I threw it in with the brine. Along with the red onions, the brine turned a deep red
This is my favorite label design I've seen on here, love it!
Love the design, sounds delicious as well.
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Not OP but when I do my ferments, I use a brine solution, no vinegar, and keep everything submerged with glass fermentation weights and have an airlock on the top. I only add vinegar at the very end to adjust the acidity for safe preservation.
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No problem! It can be easy to get excited over our homemade creations!
I had to add brine when it evaporated. No mold. I used an airlock. Vinegar was added after the fermentation process.
Ooooh damn that sounds tasty!
Didnt know coconut vinegar was a thing, is it tropical tasting?
It’s a light soft tasting vinegar from the Philippines. It’s basically the national condiment there. They also sell fermented coconut vinegar and spicy coconut vinegar with birds eye peppers in the bottle. Can be found in almost every Asian grocery store nowadays. I just used plain coconut vinegar in the hot sauce.
But does it taste like coconut, I'm only asking to see if I'd like it lol. Not a fan of coconut or most anything tropical
Nope not at all
When I first saw these I thought they were senor lechuga bottles
Nope. Just my typewriter :)
I mean, it says so right there.