I'm relatively new to the fermentation game, and have made a few homemade sauces myself. However, one thing I've noticed is that I seem to have no ability to create pleasant flavor profiles for what I eventually ferment.
So this weekend I blended up one of my ferments that had been sitting for the better part of six months or so. It was made up of super hots, garlic, onion, and carrots. Good, I thought, this looks like it could have some complex flavor.
It was incredibly hot, and very floral. There was almost no other taste to it, which was in line with how most of my other ferments always turn out - mostly floral / bitter, and very hot. I seem to not have a knack for creating the divine, complex flavors many of the local fermenters here seem to produce. What am I missing? What do I need to start adding to my ferments to build good flavor? Do you use a solid pepper ferment and then add portions of it to new ferments? I'm pretty lost overall with how to continue.