Hello. I am new to fermenting pepper sauce, but have fermented other veggies. I have a sauce going noe with habaneros,ginger ,garlic,onion ,carrots,and lime juice. It is on its 10th day and making lots of bubbles. This is really just to try to approximate a sauce I once bought that had a hint of lime in it that was wonderful. Should I wait much longer to try it before adding lime zest a little at a time to get measurements right?
Is the sauce you're looking to replicate fermented? If so I can only guess that the company that makes it would ferment it to completion which I think would take a month minimum (though it all depends on what's in there). And then there's aging which can take weeks to years....
If it's not fermented and/or aged, I don't see why you couldn't stop the ferment now and add the lime zest. Of course that would beg the question of why you fermented in the first place
Just don't open the container, add lime zest, then try and continue fermentation. People do that but people also drive drunk and without seatbelts. OK the consequences aren't nearly as bad but it will increase your risk of of contaminating the ferment and there's no reason to do it.
Edited by jhc, 12 April 2018 - 03:37 AM.