I've been gardening and growing peppers for many years now but this is my first year to try fermenting a hot sauce. I'm in the process with a Mango Habanero sauce right now. It's been fermenting for a month so far. I plan to let this ferment do it's job to November when I'll process it. I have been researching and learning as much as I can about the process but the end question for me is making the sauce shelf stable. If I pasteurize the fermentation, doesn't that defeat the purpose of fermenting and take away the health benefits? So glad to be a part of this community.
New to Pepper Sauce making but not growing peppers!
- Thread starter jsilvalive
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