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fermenting Fermented Sauce Getting Kinda Cheesy

CuriousTom

CuriousTom

Hi all,

I've been making a sauce using a hab fermentation, and a few folk have commented lately that some bottles that are 6 months old are starting to smell a little like the fermentation is still going.
The pH was down at 3.something, so I'm struggling to think why it's still going.

Any ideas are greatly appreciated! Cheddary sauces aren't my thing.

Cheers,
Tom
 
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Haha. Yep, it made my stomach turn a little when they told me. Saying that, I tried the sauce and couldn't taste what they could, albeit I thought I could detect a slightly stronger fermentation smell than I expected.
 
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Curious, do yo cook your sauces before bottling? If not, that might be why.
Having said that, there's nothing wrong with uncooked ferments, take KimChi or SauerKraut for instance.
I guess it comes down to taste preference.
 
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Once the sauce is cooked, the fermentation process is halted.  But, the sauce will still age.  Smell. color, and taste will change, might be that~
 
Tabasco is aged in barrels for 3 years.  Not fermenting, just aging.
 
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