Hi, I'm making this fermented hot sauce. It's my second experiment of this kind, and I'm looking for your advice.
They're cayenne peppers, some green ones in this case because they don't ripen in the cold (they're in central Italy). I also added some minced garlic.
After chopping them, I added 2.5% salt and then diluted it, all to cover with some kombucha that I make as a starter.
Is this a good idea?
Suggestions on how long to ferment them?
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by Suspicious-Bid-6855
1 Comment
From the angle the picture is taken it looks like you could a bit more headspace. 2.5% salt will likely lead to a very active ferment and so the contents might get into the airlock and possibly flow out of it. I think 2 weeks ferment is good enough but 4 weeks for deeper, more complex flavours.