First time vacuum bag fermented hotsauce. I’m a little bit nervous 😉
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Doesn’t this risk build up of botulism, which can only grow in an oxygen deprived environment?
I recently learned when defrosting meat that is in a freezer bag, you should remove it from the freezer bag. At least when defrosting overnight in the fridge.
That’s mostly an issue for meat and high protein stuff.
This is called lacto-fermentation and you mix it with salt with a proportion of 2.5-3.5% of the weight of the ingredients to start the fermentation process.
What does “chilli” mean in your language?
In my language (german) it means “powder from milled chili peppers”. In this case I mean the fruits from “chili pepper”-plants ;-)
Interesting. What all is in there? Did you add apples?
