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fermenting Why ferment the pepper before making hot sauce?

BurnTtongue

BurnTtongue

I understand that you can store peppers away fermented but storage aside, why ferment them? Does it really affect the flavor that much? Sorry if its a stupid question but I assumed that while your cooking the peppers, it will bring out all the flavors anyway right?
 
Also I froze my peppers, can I still ferment them after they been frozen?
 
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Fermentation does a couple things, it mellows the flavor and bite of the pepper without losing the heat.
Also acidifies the batch so you don't need to add vinegar to your final sauce to make it shelf stable.
It changes the final flavor as well.
Think pickled cabbage (Pikliz) vs. sauer kraut or kim chi
 
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A couple members here have fermented frozen peppers straight from the freezer. The trick is to make sure there's enough good bacteria to start the process.
Rocketman posted an in-depth procedure on the different types of fermenting titled Fermenting Peppers 101 in the Hot Sauce Making category of the Fiery Foods Forum.
Spend some time there, you won't regret it.
 
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I was worried about the peppers turning into mush before it ferments cuz I kinda blanched it too. But okay I can get the micro fauna to ferment it. Will let u guys know in a few days
 
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Yes you Can use frozen peppers for fermenting makes no diff at all fresh or frozen made tons of ferments with frozen never one problem as Brother Buddy pointed out earlier :)  I like to remove the seed for my ferments so before freezing i usually deseed and remove stem. Have ferments running now from year old frozen peppers and they are doing Fantastic  :)   
 
Hey Burn Ttongue  have you read any of the fermenting 101 tons of great info in there and many of the fermenting crew have read it cover to cover. It is the go to for all fermenting need's. Rocketman has a fantastic starter thread in there should put you on the right course.
 
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Oh yeah definitely, I read the thread and I use to ferment other things, alcoholic things lol. ;)  ;)
 
But yes I understand, I will be supplementing the fermentation with some micro fauna 
 
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