Loading…
30
Overheard a woman at the farmers market say she ferments her hot sauce for 6 weeks minimum
I always did like 2 weeks max for my homemade hot sauce because I was impatient. She told me the flavor depth really kicks in around week 4 and week 6 is where the magic happens with the heat mellowing out. So I tried a batch of my jalapeno sauce last month and let it sit for 5 weeks. The difference was huge, way smoother and more complex. Has anyone else noticed a big jump after letting their hot sauce ferment longer than a month?
2 comments
Log in to join the discussion
Log In2 Comments
stella_roberts3mo ago
lmao I feel personally attacked by that 2 week impatient comment because that was literally me for years. I'd be bottling my sauce after like 10 days cause I wanted to eat it so bad. Then my buddy who's way too into this stuff made me try his 8 week fermented ghost pepper sauce and I almost cried cause mine tasted like spicy vinegar compared to his. So yeah I let a batch of my habanero mango sit for 6 weeks once and the difference was wild. The fruit came through way more and the heat was actually pleasant instead of just punching you in the face. Still takes forever though and I hate waiting lol.
7
the_alex3mo ago
The waiting is brutal though isn't it. I had the same thing happen with a habanero batch where I finally caved and let it go 7 weeks and it was a total game changer.
1