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I've got a batch of fermented hot sauce on the go which is about two weeks old. It's started forming Kahm yeast, which is a really bummer as the plan was to ferment this batch for four to six months. I've removed the Kahm yeast with a ChemSan'ed spoon once already, but it grew back within a...

I'm only one round of fermentation into my journey, albeit it of three different sauce variations, which are bottled and being eaten, and I've got another another two batches fermenting as I type, with another batches being made later this week but I'm already thinking about how best to document...

Hi everyone! I''ve just made my first ever fermented hot sauce... or rather, three. A scotch bonnet, carrot, and garlic sauce. A smaller batch of the same but with 400% more garlic. And another batch that has the same ratio of peppers, carrots and garlic but with some added spices, some foraged...

Hi everyone, My name is Charles and after my favourite hot sauce was discontinued, I decided that there was no time like the present to finally fulfil an ambition of mine, and make my own fermented hot sauce (in the hopes of recreating the discontinued sauce). The discontinued sauce in...