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Commercial Kitchen for fermenting Hot Sauce

fermentation commercial kitchens business professional hot sauce

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#1 khaifa



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Posted 14 April 2019 - 06:23 AM

Hello everyone!

Regarding selling your own sauce - I understand I need to use a commercial kitchen for production, which I luckily have access to. The question is - if I'm fermenting and making my mash, does that needs to be performed in a commercial kitchen and the storage / fermentation should also take place in the same place?

Can I ferment at home or in an office location with my fermentation fridge? My buddy owns a restaurant, and I plan on using their kitchen during off hours... but I wouldn't want to burden him with storing my peppers for weeks on end.. 


Thanks for any info you guys can provide! 

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#2 salsalady


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Posted 14 April 2019 - 09:15 AM

Greetings, welcome to thp.

Are you in Berlin Germany?

In the USA and Canada, all processing and storage has to be done in the commercial facility. There is no home processing of any hot sauces. Other countries allow home hot sauce processing, which I would assume would allow fermentation storage. Best bet is to contact whoever is your licensing agency, which is usually NOT the restaurant inspectors.

Good luck and keep us posted what you find out.
The Chile Addict's prayer-"Lord, grant me the wisdom to know it will be too hot, the courage to eat it anyway, and the serenity to accept the pain that follows. Amen"

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