First time posting in this amazing community. I've been making sauces (all cooked) for the past few months with varying levels of success and failure. It's been quite an adventure. My question for you all is whether a ferment has to be cooked in order to remove the "nasties" as instructed in the Hot Sauce 101 sticky thread.
Thanks a lot!
Edited by robanero7, 09 April 2016 - 09:58 PM.