What are /r/FermentedHotSauce's favorite Products & Services?

From 3.5 billion Reddit comments

Toss it. Next time, use something like this to hold everything below the brine. These are for regular sized mason jars; they are also available for wide mouth.

I like happy hot saucing lol.

https://www.amazon.com/Bottles-Capsules-Coquito-Vanilla-Extract/dp/B08PV14XCY/ref=sxin_19_pa_sp_phone_search_thematic_sspa?crid=3V9J0WFJLTQRS&cv_ct_cx=5oz+glass+bottles&dchild=1&keywords=5oz+glass+bottles&pd_rd_i=B08PV14XCY&pd_...

I got the bottles from Amazon and this isn’t exactly what I order, I got a 24 pack instead of the 30 pack, but this is the brand I got.

It should be fine but if you get mold growth toss it.

I use glass weights (from this kit..... https://www.amazon.ca/Masontops-Complete-Mason-Jar-Fermentation/dp/B01H7GI7V8/ref=mp_s_a_1_3?dchild=1&keywords=fermentation+kit&qid=1626817275&sprefix=ferm&sr=8-3) to ensure ingredients stay submerged to avoid any mold growth.

I have had a bit of brine overflow but learned to place my jars in a plastic container for easier cleaning

Been there, done that - angering the wife ! I got this : Portable burner

I’m using e-Jen fermentation crock I pressed the weight down until liquid flooded the little moat on top, but I didn’t plug the hole in the moat with the cap because I was told it needed to be able to burp? Maybe that was the problem?

Cheers to you. You can always use 4oz jelly jars to weigh down stuff in wide mouth masons. However, you cannot fit it in regular mouth masons or pints if I remember correctly. If I need to hold those down I used reusable Popsicle sticks to hold them down. Hope that helps.

These are literally the ones I have. https://www.amazon.com/Ikea-ICE-Popsicle-Maker-Molds/dp/B00XH7AUHQ/ref=sr_1_203?dchild=1&keywords=popsicle+mold&qid=1595437337&sr=8-203

These are the lids: https://www.amazon.com/Easy-Fermenter-Wide-Mouth-Lid/dp/B01DJVVORE

These are the weights: https://www.amazon.com/Year-Plenty-Fermentation-Weights-Fermenting/dp/B07C97ZJ7F

Jars are just some Ball wide-mouth that I just picked up at the grocery store with the groceries.

If it's not visible, try this one https://www.amazon.com/More-Insane-Brine-Official-Cookbook/dp/B0BNV54L8B/?\_encoding=UTF8&pd\_rd\_w=VQUmA&content-id=amzn1.sym.e4bd6ac6-9035-4a04-92a6-fc4ad60e09ad&pf\_rd\_p=e4bd6ac6-9035-4a04-92a6-fc4ad60e09ad&pf\_rd\_r=P4M63DXW0H...

https://www.amazon.com/Jillmo-Fermentation-Fermenting-Weights-Airlocks/dp/B089GSHSVL/ref=mp_s_a_1_1_sspa?crid=39G67NBFLJ3QV&keywords=fermenting+jars&qid=1667698791&sprefix=Fermenting+%2Caps%2C179&sr=8-1-spons&psc=1

Amazon has the lids with holes for fermentation

quick example.

You should be searching for Wide mouth or regular mouth fermentation lids

I ended up picking up the plastic type lids since i had a few metal lids rusting on me..

those arent the exact ones i got since im from canada, but i did a quick search on the US amazon to show you an example.

Xanthan gum.

Find it on amazon. Buy the smallest amount because it lasts a long time.

When you pasteurize? don't boil it. just hit 165 Deg F.

They also have the silicon disks that I use. Cut them to size and quite a few small holes in them (for the CO2 to get out), then put the spring on top. I have a pic if you want it.

https://www.amazon.com/ME-FAN-Silicone-Cup-Lids-Anti-dust/dp/B07MSFSYGJ/

For Future reference:
I use a food grade silicon disk that covers most all of the mason jar just below the neck. (I see you don't have a mason jar there so YMMV, if you measure it? it might work). It is pretty good at keeping the food down.

I cut some holes in it (scissors) and that lets the CO2 up. Then I put either weights on the disk or use the spring that BALL makes just for this purpose. And that holds the disk down. Like I said: Measure the jar just where the neck starts to get the diameter and then compare to those disks. If the disks in the link below don't make it, look around:

https://www.amazon.com/ME-FAN-Silicone-Cup-Lids-Anti-dust/dp/B07MSFSYGJ/

For the next ferment attempt: I use a food grade silicon disk that covers most all of the mason jar just below the neck. (I see you don't have a mason jar there so YMMV, if you measure it? it might work). I cut some holes in it (scissors) and that lets the CO2 up.

Then I put either weights on the disk or use the spring that BALL makes just for this purpose. And that holds the disk down. Like I said: Measure the jar just where the neck starts to get the diameter and then compare to those disks. If the disks in the link below don't make it, look around:

https://www.amazon.com/ME-FAN-Silicone-Cup-Lids-Anti-dust/dp/B07MSFSYGJ/

I use these (with holes cut in them to let the CO2 get up). and put the weights or use those springs made by BALL, on them.

They are food safe silicon disks. stops most everything from getting past.

​

https://www.amazon.com/ME-FAN-Silicone-Cup-Lids-Anti-dust/dp/B07MSFSYGJ

I always use a silicon disk with holes I cut in it to let the air up. Then I eighter put weights on it or use a spring.

https://www.amazon.com/ME-FAN-Silicone-Cup-Lids-Anti-dust/dp/B07MSFSYGJ/

The spring is a simple stainless steel spring made by BALL manufacturing (the same people that make the mason jars.

The disk come in different sizes, the smaller ones work on the quart size jars and the larger onces work on the 2 quart mason jars. Measure the inside below the neck of the jar to find the right size for the jar size you use.

I use a food grade silicon disk. I cut holes in it so the air can get up. On top of the disk I usually put weights or a spring on it. WOrks great.

https://www.amazon.com/ME-FAN-Silicone-Cup-Lids-Anti-dust/dp/B07MSFSYGJ/

$12 PH meter on Amazon - Use it regularly (monthly?) or it stops working. I aim for around 3.5 PH.

I bottle cold but let it blend with vinegar in the Vitamix for a while to heat up a bit. I've found xanthium gum at 1/8 tsp per cup is a good viscosity. I've kept several on the shelf like this and they fine a year later.

Can’t speak on the safety of this, but you might want to get a different gasket on that jar. It doesn’t look like it’s sealed. I use a lot of cheap IKEA jars that leak when you shake them. I replace their gaskets with these https://www.amazon.com/dp/B08HK7B2ZT?ref=ppx_pop_mob_ap_share and haven’t had any issues.

I bought these and then cut some holes in it with a scissors.
https://www.amazon.com/dp/B07DWX2S6N/ref=sspa\_dk\_detail\_0?pf\_rd\_p=0c758152-61cd-452f-97a6-17f070f654b8&pd\_rd\_wg=qTiS5&pf\_rd\_r=JMHS5D6E73G1TKW6GQSQ&pd\_rd\_w=erTXF&pd\_rd\_r=d25cfa7e-6689-471d-b08e-6f76020794a0&s=kitche...

I use this food mill for my business, and it's a life saver.

My sauce batches are 3-5 gallons of mash at a time. Running that through a hand-operated mill is a non-starter.

I had a basic motorized food mill, and it worked very well for small batches. But it was very slow and prone to overheating. 5 gallons of mash took almost 2 hours to mill, more if the motor overheated and needed time to cool down. The same amount takes about 20 minutes with my food mill now.

It also make prep time faster, as I can throw in solid items knowing they'll be strained out later. I toss habaneros in with the stems. I chop whole garlic heads in half and put them in, no peeling, not even removing the root. The Vitamix chops into a fine mash, and the quality food mill strains it out on the end.

If you're making a few liters of sauce at home for fun, that's probably overkill. But if you're making more than a gallon, or if you've just got the money, it's a wonderful tool.

I've used either a blender or just a hand operated food mill. This looks a like an electric food mill.

Can't find the exact one I bought but it's basically this: https://www.amazon.com/dp/B08BKKQ2NL/ref=cm_sw_r_apan_i_FECGVPYHX2ZHGQ2C3DN8

Lowest tech: smell it, taste it, wait to see if it kills you lol.

https://www.amazon.com/dp/B091SKXTXD/ref=cm_sw_r_apan_glt_i_2EZ0XNFH5KAB0E3807ZZ?_encoding=UTF8&psc=1

It's $12.99

Its (probably) fine. I gave away a bunch of bottles as gifts though. Less willing to gamble with them lol.

can't help you with that batch. But what are you doing for weights? Do you have anything under that spring (which I use too btw)?
How about some of those silicone disks? I put them on top of the veggies and it covers the entire inside of a 1.5 liter mason jar. (what is typically called 2 quart). They are food safe and are just the right size. I cut small holes in them to allow the bubbles to get through. Here:

https://www.amazon.com/gp/product/B07K341MF8/ref=ppx_yo_dt_b_asin_title_o09_s02?ie=UTF8&psc=1

You have to do some measurements to find out what size you need. I bought two different sizes. One was 4.5 inches. the other was around (approx) 3 & 3/4 inches. I don't know what size bottles you're using. But it looks like you have a mason jar. Don't measure the jar's throat (opening) but measure the inside of the bottle as that is where the disk will be.

just a large standard mason jar... nothing under the spring. but wow... thank you. your suggestion seems like a slick idea under that spring. very much apprecaited the suggestion... thank you. giving this a try. btw my lid has a small one way valve. works great! https://www.amazon.com/dp/B0714PZ8DL

Couldn’t find exact ones but basically these https://www.amazon.com/dp/B07JMNMZN2?aa_adgroupid=%5BAmpd%5D+amazon.com+B07JMNMZN2+Best+Mason+Jar+Fermenting+Lid+%28130378924498%29&aa_campaignid=%5BAmpd%5D+amazon.com+B07JMNMZN2+Best+Mason+Jar+Fermenting+Lid+%2815104466449%29&aa_creativei...

I just got these. 35 pack with lids, insert, shrink wrap cap and write on labels (with a pen) $30.

Glass Bottles,Encheng 5oz Clear Woozy Bottles with Shrink Capsules,Small Wine Bottles With Shirnk Bands Glass Hot Sauce Bottles,Empty Small Beverage Bottles Canning Bottles With Black Caps Case of 35 https://www.amazon.com/dp/B08CKB2GKD/ref=cm_sw_r_cp_api_glt_fabc_65SDEWGG3Z22Z1NT7PFB?_encoding=UTF8&psc=1

I usually use these bottles for my sauces (or full-on 1L bottles for home use of my "basic" sauce). Another poster linked the company's direct website, but they're significantly more expensive there.

Personally, I think the "standard" 5oz bottles don't have sufficient volume to be worth the time to fill, use, or clean to reuse. But if you're doing a lot of sharing or selling then it might be a different story.

1. This food mill is great. Easy to set up and very effective.

Model 250 Food Strainer and Sauce Maker, Electric Motor, and Accessories 4-Pack https://www.amazon.com/dp/B005SIMXTA/ref=cm_sw_r_apan_glt_fabc_69K562SE75M9EN1ADQYM?_encoding=UTF8&psc=1

1. This motorized food mill rocks if you've got the money for it.

2. Cheesecloth works great, too. It's slower and doesn't get out as much liquid, but it's cheap

u/theclassickegstand is correct I use glass weights. This isn't the same brand I use but it's the same style. Amazon Link

These are generic wide mouth mason jars I got at a local grocery store. The lids are from this kit Fermentation kit for Wide Mouth Mason Jars Include 4 Airlock Fermentation lids Pack, 2 Glasss Weights, Air Extractor Pump and Recipe Book,Easy Grip fermenter lid with Pump and Glass Weights - Grey https://www.amazon.ca/dp/B08PBLZ2YF/ref=cm_sw_r_apan_glt_i_KD5RDSRN9MF48XPRXGNH?_encoding=UTF8&psc=1

Glass ferment weights from amazon, have also just started a new ferment to try out the ball fermentation kit.

If going the bag route, use same % brine inside instead of just water.

Yes, makes it much simpler, not having to remember to 'burp' my jars.

Here's the kit I bought on Amazon

Good luck!

FYI: this is what I bought. normally I'd try something new like fermenting without investing in more kitchen gear, but I thought if I use it enough, well worth it, and if not, that I would learn, I could pass it on to someone who would appreciate. So far so good, I don't need more than 3 at a time for now. It's a little cheesy, not sure the pump really matters, but so far, all good.

https://www.amazon.com/gp/product/B0789QYV52/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Many people use buckets to ferment. I’ve got my eyes on one of these.

Northern Brewer - Big Mouth Bubbler EVO 2 with Harness (5 Gallon Glass) https://www.amazon.com/dp/B07ZL2L2NQ/ref=cm_sw_r_cp_api_glt_fabc_QWJ8JAHKKQSWT1QDAWVC?_encoding=UTF8&psc=1

I've had about 7 pH testers in my career. All of them have died in a year or so except the apera which has been around 4 years now. Those sub $20 meters are trash. Get a decent set of Electrode storage solutions and buffer liquids. Cheap aint good and good ain't cheap. https://www.amazon.com/dp/B01ENFOHN8/ref=cm_sw_r_cp_apa_fabc_JHR0N7Z2Y1WR7GP5ZBCD

This one is $50. You don't need accuracy to the hundredth decimal place. 10ths will suffice

Test strips are all but useless anyway, since most hot sauces have a red, orange, brown or otherwise similar color to the strip results.

I use this setup and calibrate before each test to be safe.

You’re gonna need to get the bouillon on Amazon, it’s in powder form. Here

I didn’t use it for a Buffalo sauce but I did try it with this recipe and it came out great. Highly recommend for breakfast foods

You’re welcome!

A woozy bottle is a standard hot sauce style bottle. I just buy mine off Amazon:

https://www.amazon.com/dp/B00YB15OHS/ref=cm_sw_r_cp_api_glc_fabc_Lw69FbRM5ED3R

And the white residue is the dead Kahm Yeast that grows for a while at first but then dies as acidity of the fermentation increases. It’s natural. Stop your ferment before the ball jar looks like a snow globe and you will be good. You can also rinse it off too. It won’t hurt you but too much will change the flavor of your sauce in what I would describe as a negative way.

You will be unsure and your ferment will change in appearance. Take a pic if you have questions and create a post. Everyone loves a good game of “Is it mold?”

Check this out

Hey so I think you'll like this. I loved it so much I bought a second one. Now I'm saving up for those clay fermentation jugs, but they're expensive.

https://www.amazon.ca/dp/B01AK8QKBO/ref=cm_sw_r_cp_apa_fabc_jQ-YFbVHTG4600

I’m using e-Jen fermentation crockI pressed the weight down until liquid flooded the little moat on top, so there shouldn’t have been any air - but I didn’t plug the hole in the moat with the cap because I was told to leave it open because it needed to be able to burp? Maybe that was the problem? I’m not sure I’m using it correctly

You can get strips for next to nothing and get a general idea. You can get a cheap digital model that will break eventually and require frequent recalibration. For the money, I think your best bet is the $50 Apera https://www.amazon.com/Apera-Instruments-AI209-Waterproof-Accuracy/dp/B01ENFOHN8/

Habanero, onion, garlic, carrot and pineapple with three dried guajillos. Yes, using a glass weight in a Jillmo.

There have been things floating to the top recently. I’m scooping out with a clean spoon also.