Hey again,
I am still somewhat new to hot sauce making and I was just wondering if someone could explain to me the main differences between fermenting peppers to make a sauce and simply just going in and making a sauce.
I figure the major advantage of fermentation is that complexity of flavor it...
So I think I've got enough experience messing around with habaneros to make a decent hot sauce, I was wondering what I can do in order to make a thicker sauce that I can "dab" food with. I want to experiment with some spicier peppers because I am currently growing some Ghost Peppers and...
Hello all. I am new to fermenting peppers but I decided to do a large batch, about three 32 oz mason jars (half full with a pepper mash with salt). In the beginning, the fermentation was going crazy well, a lot of bubbles, a lot of activity. So day after day 2 I saw a thin layer of white...