My first batch of fermented hot sauce was so successful that I have two orders for more! Never one to rest on my laurels I’ve decided to experiment with the second batch.
I’m starting off with thai chili peppers again. I’ve been reading up on hot sauces and for fermentation you want to use super hot peppers. The high levels of capcaisin (the molecule that makes you burn) help keep bad bacteria at bay. I again added garlic and I’m trying the fermentation process with whole peppers this time instead of ground peppers.
My fermented hot sauce was bubbling and brewing away in the corner for several days. It developed a little bit of white mold, which I promptly scraped off. I did notice mentions of mold in various blog posts so I didn't worry overly much, it seems to relate to the fermentation process. Once I fel ...
I’m starting off with thai chili peppers again. I’ve been reading up on hot sauces and for fermentation you want to use super hot peppers. The high levels of capcaisin (the molecule that makes you burn) help keep bad bacteria at bay. I again added garlic and I’m trying the fermentation process with whole peppers this time instead of ground peppers.
