Apple Cider Vinegar
Apple cider vinegar, or cider vinegar, is a vinegar made from fermented apple juice, and used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. It is made by crushing apples, then squeezing out the juice. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, which converts the sugars to alcohol. In a second fermentation step, the alcohol is converted into vinegar by acetic acid-forming bacteria (Acetobacter species). Acetic acid and malic acid combine to give vinegar its sour taste.
Fifth or sixth time making a hot sauce, but this is the first time I've documented it. A few home grown, but not really great looking, ghost peppers and some store bought habaneros. Keeping this one simple with just peppers, water, salt, and apple cider vinegar.
This is a really small batch made with some red (maybe Thai?) chilis from the garden and a few jalapenos from Dad's garden.
First time trying a vacuum sealed hot sauce, and I'm not sure how long I'll let it ferment, or if it will even ferment at all. Keeping it simple with just chilis, fresh garlic, and salt. Some of the chilis were dried out on the plant, so they might not be the freshest peppers.