I rushed it, and I definitely contaminated my batch. Luckily my wife’s colleague gave us pretty much even amounts of the peppers pictured here. Just got them into 3 1/2% salinity brine with some garlic and was careful with the sanitation and decided to use the airlock to prevent opening and closing the jar.
I expect better results this time!
by Dunmer_Sanders
4 Comments
What is that lethal looking thing on the left??
For hot sauce? What’s your process following fermentation?
Fermented hot sauces is where it’s at. Really brings out the true flavors of the peppers.
I’ve found that 3.5-4% has been my sweet spot for avoiding spoilage. I see people claiming to need less and, sure, while you’re cutting down on the salt and letting the other flavors lead, it’s so risky.