Hey everyone, new to fermenting, plus problems.

Hey everyone!

I'm a long time hot-sauce lover, but only just this summer did I start making my own fermented sauces, originally intended as a wedding gift for a long-time buddy of mine (who had also said they didn't want gifts, but I insisted).
My first three batches were (simultaneously) a jalapeno-serrano, red-chili, and a red chili/thai chili/habanero batch. They all went decently well, so now I'm trying to make batches in earnest.

As far as hot sauce goes, I've had too many deployments where I had no comforts other than my laptop when I wasn't eating, and Tabasco sauce when I was eating for me to not consider it the best sauce on the face of the planet. Only thing it couldn't make edible was rice when it had the consistency of mashed potatoes. Without it I'd have gone months without nourishment. Say what you will about all the newer sauces, but I swear that Tabasco saved my life. I was introduced to it, jalapenos, and pepperoncinis at the age of 9 and loved hot stuff ever since.

I'll post my problems with fermentation in another forum (once I unlock those sections).
 
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