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Thought fermented hot sauce was just a fad until I tried a 6 month aged batch
A buddy at the farmer's market forced me to taste his 8 month old habanero sauce and the depth of flavor was so good I had to start my own ferment the next day, anyone else get converted by a specific batch?
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elliot_king3mo ago
Wait hold on, 6 months is really pushing it for most ferments. If you let it go too long the heat mellows out and you lose that bright vinegar pop. I usually pull my sauces at 3-4 weeks max and the flavor is already deep and funky. The real trick is getting the salt ratio right, 2-3% by weight does the job way better than going by volume.
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rowan2623mo ago
Salt weight matters more than time, but 2% is too low for long ferments.
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