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I finally got my hot sauce fermentation just right after a long wait

I started this batch of fermented hot peppers back in late summer. For weeks, I checked the jar every day, but it just sat there with no bubbles. I almost gave up and thought I messed up the salt ratio. Then, after about a month, I saw tiny bubbles and smelled that tangy ferment smell. I let it go for another week until the peppers were soft and the liquid was cloudy. Tasted it yesterday, and the heat was perfect with a nice sour kick. Waiting that long was tough, but now I have a killer hot sauce for tacos.

3 comments

3 Comments

christopher9433d ago

Thought you had to rush a ferment to get good flavor. Used to pull my peppers after two weeks max, always got this harsh, unfinished taste. Seeing your month-long wait made me try being patient with my last batch of habaneros. Let it go for five weeks and wow, the heat rounded out into something complex instead of just burning. Changed how I see the whole process now.

emery_black3d ago

Seriously, five weeks just for hot sauce? I'd rather buy the store stuff.

spencer82d ago

My grandma's kimchi takes ages but tastes way better.