I just finished a three-week ferment, after my last three-week ferment, and both batches literally have no flavor. I can sort of taste something, but there's practically no flavor. It's a very spicy and tasteless paste that I end up with, and I'm trying to figure out what I'm doing wrong.
I ferment for about three weeks, like I said, after the carbonation has stopped, and I use 3-4 garlic cloves, quarter to half an onion, and 3-4 slices of lemon, along with the peppers. And after the ferment, it just barely tastes like anything. I'm trying to get a tasty hot sauce, and I'm not sure where I'm going wrong. Even if I puree just the ingredients and leave out all of the brine, it just has no flavor.
What are some tips and tricks to bring out the flavor? It was recommended to cook the product on a stove and add salt and other ingredients to enhance the flavor, but is that standard practice? Should I need to be doing that in order to get a tasty final product?
Again, just looking for some tips I might be overlooking to try and produce something that tastes good.
Thanks.
I ferment for about three weeks, like I said, after the carbonation has stopped, and I use 3-4 garlic cloves, quarter to half an onion, and 3-4 slices of lemon, along with the peppers. And after the ferment, it just barely tastes like anything. I'm trying to get a tasty hot sauce, and I'm not sure where I'm going wrong. Even if I puree just the ingredients and leave out all of the brine, it just has no flavor.
What are some tips and tricks to bring out the flavor? It was recommended to cook the product on a stove and add salt and other ingredients to enhance the flavor, but is that standard practice? Should I need to be doing that in order to get a tasty final product?
Again, just looking for some tips I might be overlooking to try and produce something that tastes good.
Thanks.