fermenting Fermentation

POTAWIE

• Aug 13, 2010

• #2

Fermenting turns sugars into lactic acid which preserves the peppers and makes them less sweet and more sour

 

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hot stuff

• Aug 13, 2010

• #3

So it's a preservative measure. I see. Thanks.

 

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Pepper Ridge Farm

• Aug 13, 2010

• #4

It is the old school way of preserving food, lactic acid fermentation. It lowers the Ph of the peppers so that they don't spoil easily and if low enough you never need refrigeration. Also mellows the flavor giving the pepper mash an almost sour taste. It makes for a better sauce just takes a lot more time. Lactic acid fermentation is also used in the production of sauerkraut, very healthy as a bonus.

 

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POTAWIE

• Aug 13, 2010

• #5

Pepper Ridge Farm said:

It makes for a better sauce just takes a lot more time.

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Less sweet and more sour(acid) but not necessarily better in my opinion. I actually prefer fresher sauces with more sweetness although I am still experimenting with fermenting, and I do enjoy a good fermented wing sauce.

 

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The Hot Pepper

Founder

Admin

• Aug 13, 2010

• #6

It has a unique flavor like anything aged. Better or not is relative.

 

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