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What a tongue-twister for English speakers, though :)
> Very unusual to see food-related content on HN. I love it!
:) me too. I really love lacto fermenting things, it's a nice old technique that's very forgiving and rewarding. The flavour you get out of it makes so many things pop, and the noma book is full of ideas (even if I'll never make them quite as fancy)
I'm doing a bunch of kefir now, and someday I'd like to do koji.
I do all my ferments at about 2.5%, maybe 3 for sauces where saltier isn't a problem. I do it all in a vac bag, but the concept is the same, just use the final weight of everything.
I always use 3% of water weight, which in more consistent than weighing the veggies, because the amount of water can vary.
Very unusual to see food-related content on HN. I love it!
my go-to brine is by weight, which eliminates a bunch of issues:
* 400g water
* 26g salt
this makes for a great brine without trying to estimate or "taste" it to see if it's ok.
in addition, I sometimes use adjuncts:
* garlic - this adds a lot of flavor to the sauce, but could add yeast if you're not careful
* carrots - adds some vegetable flavor and a little bit of sweetness without adding sugar directly
I also don't pasteurize it (heat it up after it's done, or add vinegar), since I prefer the natural change that the sauce has over time. I also don't "thicken" it, you can get a better sauce by using the correct amount of brine when you go to blend it at the end, if all else fails, any leftover brine can be used for other things (I have some great pickles that were started with a partial batch of brine).
it's a fun hobby, but make sure that you can find a home for the extras if you aren't an avid hot sauce eater!
editing to add some tips:
1. if you're dealing with hot peppers, use gloves - they help a lot!
2. the seeds and the pith add a lot of heat - you can remove them and get yourself delicious flavor without the pain.