Newbie here. I just tested my hot sauce with a ph tester and it shows 3.3. From what I read, fermentation is a process used in order to avoid adding an acidic componenet such as vinegar. Is that correct? Apologies if I sound like a broken record...and many thanks.
Newbie to the hot sauce world here. Can someone help me understand why Tabasco isn't hot packed? Just watched a video explaining how vinegar helps to preserve the sauce and hot packing is not needed. Also, is Sriracha hot packed? Grazie!