[CH] Fermented Mash Sauce Questions

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G'day All,


Just a question about the fermenting sauce that I have going.

1. How long should I ferment it out for , has now been going for six months?
2. How do I best process it all - strain, puree etc??
3. F.Y.I. the mix is about 15 litres of cayenne types wizzed in the food
processor and then adjusted to 20% salt with a few cups of vinegar every
couple of months to beat the furry buggers growing on the top.

Luckily I work for a Pathology company that also does a lot of food analysis
so I can send a sample off for bugs!!

Any advice would be terrific. TIA

Mark Ellis
Gribbles Pathology.
Melbourne, Australia.

"If it is worth doing, it is worth doing to excess"

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