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.
As I wandered my way through fermented hot sauce links and recipes online, I found a recipe for sate chili sauce. This is one of my favorite sauces in the world, but I've never known how to make it. Now that I know what is in it (garlic, lemongrass, chili, fish sauce, need I say more??? delici ...
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 never used to like hot sauce. That changed during my first camping trip. I was 19-years-old. Traveling to the site with a fellow newbie girlfriend, en route we picked up a lot of beer, a 12-pack of hot dogs and a sack of buns. That was it. We had no tent, no sleeping bags, no nothing. Just ...
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.
