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Tennessee Jim’s World Class Salt Brine Fermentation Chile Sauces From Rushy Springs Farm!

Salt brine fermentation chile sauces are in a class by themselves above all others in the world of chile sauces. Here’s why.

Salt brine fermentation is perhaps the most ancient of all food preservation technologies. Even earlier would be salt pack preservation. Any food with high water content would have naturally created a brine. The brine would have created a protected environment for salt tolerant acidophilus bacilli (which occur commonly in the wild environment) to thrive without competition from other microbes. And voila!; an alchemical transformation resulting in a food, not only with long shelf life, but also in most cases, a food superior in taste and nutrition compared to the original input. Saurkraut is a good example of a fermentation that creates it’s own brine…

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  • Joined December 12, 2012

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Tennessee Jim’s World Class Salt Brine Fermentation Chile Sauces From Rushy Springs Farm!

Salt brine fermentation chile sauces are in a class by themselves above all others in the world of chile sauces. Here’s why.

Salt brine fermentation is perhaps the most ancient of all food preservation technologies. Even earlier would be salt pack preservation. Any food with high water content would have naturally created a brine. The brine would have created a protected environment for salt tolerant acidophilus bacilli (which occur commonly in the wild environment) to thrive without competition from other microbes. And voila!; an alchemical transformation resulting in a food, not only with long shelf life, but also in most cases, a food superior in taste and nutrition compared to the original input. Saurkraut is a good example of a fermentation that creates it’s own brine when salt is added to cabbage. All salt brine fermentations are medicinal, if for no other reason, because of the probiotic qualities of lactobacilli. Because of the addition of vinegar to chile sauces, the probiotic properties are reduced. However, because there is no cooking or heating involved in its production, there is no loss in enzymes, vitamins, or other nutrients (In fact I assume that these are enhanced); therefore, not only are they superior condiments in terms of flavor, there nutritional qualities combined with chile’s near pancea medicinal qualities (refer to any highly regarded herbal medicine reference -usually listed as capsaicin or cayenne- or FAQ at www.rushyspringsfarm.wordpress.com ), they are highly potent medicinal tinctures.

Tennessee Jim’s World Class Salt Brine Fermentation Chile Sauces are in a class by themselves above all other salt brine fermentation chile sauces. Here’s why.

Tennessee Jim’s nature is obsessive compulsive. He is driven to attempt to do the best possible in whatever occupies his time. In respect to chile sauce, this means choosing salt brine fermentation rather than inferior production techniques. It means searching the world for the best chilies and personally growing them using time honored, non-chemical agricultural methods to optimize their flavor and nutritional/medicinal qualities.
It means substituting late season reisling wine for water in the brine for exceptional flavor. It means using organic brown rice vinegar instead of the usual white vinegar. This provides a more neutral and less acidic flavor thus allowing the flavor of the chilies to dominate. It means maximizing the concentration of fruit in the fermentation and adding vinegar at a 2:1 ratio rather than the more common 3:1, therefore maximizing the flavor and nutrition. And for my flagship sauce, Tennessee Cherry Chile, it means going to extraordinary lengths to insure the perpetuation of this extraordinary chile which is exclusive to my farm. It means following a core belief of “continuous improvement” so that, where possible, each year’s production exceeds previous years’ production based on the experience accumulated. (The fermentation process requires as long as 16 weeks with usually personal attention to each fermentation twice per day).

They are termed “chile sauces” rather than “hot sauces” because the 28 varieties currently bottled range in heat from extremely mild (essentially no heat at all) to extremely hot with all gradations in between represented.

Unless you choose to make a collection of numerous varieties, you will probably use a bottle of this sauce surprisingly quickly. But it should remain stable for at least five years. I recommend refrigeration, especially when consumption results in more air space than liquid in the bottle. Although it is extremely unlikely that it will spoil, it is possible for oxidation to degrade its quality over time, however, I have stored nearly empty bottles refrigerated for over three years with no noticeable deterioration of flavor or color. All varieties are of limited quantity. Get them while they are available. If you find one you can not live without, it would be wise to stock up. Last year, supplies of four varieties were exhausted before the new season was available just from local demand. Stocks are larger this year but not unlimited. I think you will agree that this is an extreme bargain.

Ingredients: Organic brown vinegar, chile, Riesling wine, unrefined sea salt, xanthan gum (a natural emulsifier) (The unrefined sea salt used in Chipotle is smoked).

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