#batch 21

[newspaper-superman]

Superman daily comic strip from Aug 21–September 14, 1950.

Clark returns home to Lois and waits for the Underground Army's next trap. This time, it's out in the desert. When their cannon goes off... all that remains of Superman is a scrap of his cape and his right boot. Superman is pronounced dead. Part 5 of the Underground Army arc.

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[sageinthegarden]

A new snapshot from https://sagesacre.com/2021/10/05/first-run-of-batch-21-fermented-hot-sauce/

First run of Batch 21 Fermented Hot Sauce

First round of hot sauce from batch 21. These peppers fermented only 4 weeks before bottling

While a lot of the garden veggies didn’t do all that well this year (more on that later), the Hidden Lake Hot peppers did just fine.

I started Batch 21 of my annual fermented hot sauce at the end of August, but rather than letting letting it all ferment for a full six months as I normally do, this year I’m pulling about half to bottle every few weeks and topping off the fermenter with fresh peppers.

Hot peppers after 4 weeks of fermentation

This is the first round which fermented for about four weeks before getting pureed, adding vinegar and cooking down to a sauce consistency.

My goal is to have a whole bunch of samples pulled from now until March (when I usually bottle) to see how the flavor profile of the hot sauce changes over time.

This first batch is spicy with lots of fresh, hot pepper taste and very little “funk” flavor or aroma from the fermentation. There isn’t much heat up front, but the finish kicks you in the tonsils.

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First run of Batch 21 Fermented Hot Sauce

Projects, Recipes

First run of Batch 21 Fermented Hot Sauce

I am continuously fermenting the hot peppers, adding fresh peppers every week, and pulling half after 4 week's time to turn into hot sauce. This is round 1.

Batch 21 Begins

Garden, Projects

Batch 21 Begins

Batch 21 of my fermented hot sauce begins! This year it's a 100% cayenne/Thai pepper hybrid. We start the ferment today with 12 ounces of fresh peppers in brine

Video: Batch 20 Hot Sauce Bottled and Ready

Projects, Recipes

Video: Batch 20 Hot Sauce Bottled and Ready

The 20th edition of my slow ferment hot sauce. It's funky, fruity with a medium heat on the back. BBQ worthy for sure! See how to make your own in the video.

Video: Hot Sauce Progress – Entry 6

Garden, Projects

Video: Hot Sauce Progress – Entry 6

It's been a little more than six weeks since we began the fermentation on Batch 20 of my hot sauce. Today I'm popping open the fermenter to see how it's going and give the peppers a stir to keep thing moving.

Batch 20 Hot Sauce Progress – Entry 5

Garden, Projects

Batch 20 Hot Sauce Progress – Entry 5

Batch 20 of the fermented hot sauce hit 5 gallons of fresh peppers 8 weeks early, so I'm bumping up to 10 gallons by splitting peppers between 2 fermenters. As for what I'm going to do with 10 gallons of finished hot sauce next spring, I have no idea.

Batch 20 Hot Sauce – Entry 4

Garden, Projects

Batch 20 Hot Sauce – Entry 4

Just put week 4's fresh peppers into the fermenter for Batch 20 of the fermented hot sauce. With the brine, looks like we're about 2/3rds of the way to getting a full 5 gallons before we send it off to spend the winter aging with oak

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[sageinthegarden]

A new snapshot from https://sagesacre.com/2021/08/30/batch-21-begins/

Batch 21 Begins

It’s back to the beginning with the 2021 edition of my fermented hot sauce

“Hidden Lake Hot” – Cayenne/Thai hybrid hot peppers are the base for 2021’s hot sauce

For my 20th anniversary fermented hot sauce last year, I decided to get a little wild and split the pepper varieties 50/50. Half was my usual cayenne/Thai pepper cross, Hidden Lake Hot. The other half was a Honduran pepper called Culebra Negra, a black cayenne-shaped pepper about which I knew very little other than my Honduran friend said it was very hot.

The results were, in my opinion, a mixed bag. There was some heat up front, but it faded quickly and left behind a tangy green “grassy” flavor. The funk from the fermentation carried well, but without the heat it just tasted, well, like funky sauce.

Batch 21

For this year’s sauce, batch #21, I’m going back to the basics with 100% Hidden Lake Hot for the first time in over five years.

Hidden Lake Hot Cayenne/Thai cross hot peppers before picking

In early spring I planted two beds, one with seed saved from 2019 and another with last year’s. Summer has been a little weird this year. Cool all the way into July, then hot and dry for a month before settling into the hot days (upper 80s) / cool nights (upper 50s) cycle we’re currently experiencing. As a result, the better part of the summer we’ve seen lots of leafy growth, but no flowers or fruit. Now, however, the peppers are now kicking it into overdrive and we’re harvesting ripe peppers pretty much every other day.

Mine is a long-ferment hot sauce, made by starting a small batch of peppers in brine, allowing it to ferment for a week or two, then adding fresh peppers to the ferment weekly. We can usually depend on the HLH peppers to continue producing up until mid-to-late November, at which point we make our last addition and move the peppers to a cool dark place in the garage to rest until bottling in March.

Starting the ferment with 12oz. of hot pepper and half a gallon of brine.

Other than starting a week earlier than last year, we’re following the same steps as always. 12 ounces of fresh peppers added to a weak brine made of half a gallon water (8 cups) and a cup of kosher salt. Add a weight to keep the peppers submerged (in this case a jelly jar on top of a plastic lid), and send it off to a dark, warm shelf in the garage.

We’ll check in on it in a week.

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Video: Batch 20 Hot Sauce Bottled and Ready

Projects, Recipes

Video: Batch 20 Hot Sauce Bottled and Ready

By Sage Osterfeld|2021-05-14T13:54:53-07:00April 30th, 2021|Categories: Projects, Recipes|Tags: #batch20, batch 20, black pepper, cayenne pepper, fermented food, fermented hot sauce, hot peppers, hot sauce, thai pepper|

The 20th edition of my slow ferment hot sauce. It's funky, fruity with a medium heat on the back. BBQ worthy for sure! See how to make your own in the video.

Read More

 0

Video: Hot Sauce Progress – Entry 6

Garden, Projects

Video: Hot Sauce Progress – Entry 6

By Sage Osterfeld|2020-11-02T10:07:15-08:00November 2nd, 2020|Categories: Garden, Projects|Tags: batch 20, fermented food, hot peppers, hot sauce|

It's been a little more than six weeks since we began the fermentation on Batch 20 of my hot sauce. Today I'm popping open the fermenter to see how it's going and give the peppers a stir to keep thing moving.

Read More

 0

Batch 20 Hot Sauce Progress – Entry 5

Garden, Projects

Batch 20 Hot Sauce Progress – Entry 5

By Sage Osterfeld|2020-10-19T11:31:58-07:00October 19th, 2020|Categories: Garden, Projects|Tags: #batch20, batch 20, fermented food, hot peppers, hot sauce|

Batch 20 of the fermented hot sauce hit 5 gallons of fresh peppers 8 weeks early, so I'm bumping up to 10 gallons by splitting peppers between 2 fermenters. As for what I'm going to do with 10 gallons of finished hot sauce next spring, I have no idea.

Read More

 0

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