I have 2, 2l Bell jars of habernero sauce fermenting. They have been going for about a month now. It is my first time fermenting and I have read that around the 3 month mark the flavour profile is significantly increased. The problem i have is they smell fantastic right now and I want to know if I should leave them more time or go on the smell and process sooner. Thanks in advance
-
If you have a question about commercial production or the hot sauce business, please post in Sauce Biz.
-
✅ Expert and friendly hot pepper grow advice.
✅ The latest information on hot pepper varieties.
✅ Reliable seed trading.
✅ Hot sauce recipes and food safety guidance.
✅ Hot sauce business tips for startups.
🌶️ And more!
It's all here, at The Hot Pepper! The Internet's original hot pepper community! Est. 2004.
fermenting I am making fermented habernero sauce, should i ho by smell or recommend time?
- Thread starter PedPed_appreciate
- Start date
skullbiker
eXtreme
If they’re both the same composition I would process one and keep the other going for a year. Then process that one and see which one you like best. I have ferments over 3 years right now.