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fermenting Fermentation period ?

What's the min 'fermentation' period required for  full-bodied tasty Habanero Chilli Sauce ?
 
I don't particularly like Tabasco,  they claim it's fermented for 3 years. 
 
 
Maverick27 said:
What's the min 'fermentation' period required for  full-bodied tasty Habanero Chilli Sauce ?
 
I don't particularly like Tabasco,  they claim it's fermented for 3 years. 
 
 
I'll go for 1-3 months. I prefer mashed without water.
 
"Standard" advised is 3 months. I've done 1 and 2 month (I made sure there was fermenation first) and I only processed it into hot sauce because I needed to make sure the rest of the batches would be worthwhile letting continue. 

You absolutely can go for years, but you don't have to.
 
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