fermenting Fermentation vs Non-Fermentation

[mrohner]

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 adds to the sauce.  So with this I was wondering if it's a novice move to go and make a sauce without any ferment?  Does the fermentation process add any time to the shelf life? 

 

[SavinaRed]

Its a matter of personal preference. I have done several fermented batches but I prefer the non fermented sauces I make over the fermented. 

 

[salsalady]

The first post and the last post in this thread explains things pretty well.
 

 

[Edmick]

I love all kinds of hot sauce but I do love me a nice ferment. My only complaint is that they're hard to pick apart in a sauce review.. Which is a good problem to have. Lol

 

[SmokenFire]

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 adds to the sauce.  So with this I was wondering if it's a novice move to go and make a sauce without any ferment?  Does the fermentation process add any time to the shelf life? 

 
Fermentation adds lactic acid which extends shelf life by lowering pH.  The added nuance and complexity of flavors are definite benefits, but the main reason to ferment any food was to extend it's shelf life without spoilage.  
 
To make hot sauce without fermentation is easy and perfectly fine provided you introduce enough acid (via citrus juice or more commonly vinegar) that will provide the same lower pH to extend it's shelf life without spoilage.  
 
The use of acid is the key and it doesn't matter if you get the acid from lacto fermentation or from vinegar.  Alternatively you can grind up some peppers with whatever other ingredients you like and NOT use any acid at all - but then you'd need to refrigerate that sauce and use it up within a couple weeks or so.  

 

[emanphoto]

Chiming in here, my fermented sauce would be too hot for most people and uses without diluting that heat with vinegar.  I enjoy the process actually, smelling the fermenting mash every few days, giving them a stir and so on.  Once 30 days fermentation is up, I add the vinegar, cook and she's done.