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Whole peppers turned my hot sauce ferment into a mixing battle
I kept my peppers whole for fermenting hot sauce, and getting them to mix was always so difficult. Seeing how fast a chopped batch fermented and blended made me switch my prep style for good. What's your trick for dealing with chunky ferments before they go in the jar?
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jessicap827mo ago
Mashing them in the jar with a wooden spoon before blending was my game changer! It breaks down the big pieces just enough so my blender doesn't have to fight them. I used to get so frustrated with those stubborn pepper chunks bouncing around. Now my sauce comes out smooth every time without wearing out my blender motor.
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ward.anna7mo ago
Ever try to blend whole fermented peppers and end up with a lumpy mess that laughs at your blender? I once gave myself a workout trying to mix mine, and honestly, I think the peppers put up more of a fight than I did. Keeping them whole seemed like a good idea until I had to deal with all those stubborn chunks that refused to break down. Now I just chop everything into small pieces before fermenting, and it turns into sauce without any drama. If I ever get stuck with big bits, I mash them a little with a fork while they're still in the jar to help things along. Lesson learned: my arms are not built for pepper wars.
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robert_ross957mo ago
Are you kidding me? Whole peppers ferment way better and that arm workout just makes the final sauce more satisfying.
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