Ive been a lurker for a little while, enjoying reading what ya'll have going on. Im in SoCal, have been growing peppers for awhile and still having fun learning how to grow.
I gotta say, thanks to info posted here, I have finally decided to try my hand at fermenting a sauce.
About 8-10 years ago I tried making my first hotsauce (non-fermented), it was absolutely horrible, tried it again, it was pretty bad but not as bad as the first batch. I kept trying until I got to something that didn't taste like battery acid mixed with vomit. This season is my first attempt at fermenting for sauce. Made my first batch with superchili, at first I wasn't very pleased with it but after I bottled, refrigerated and let it sit, the flavor evolved into something tasty, yay!
At the moment I have a gallon of red habs fermenting, they are about 5 days into it so another month or so at least to go.
This week I'm going to start a small scorpion ferment as well.
Well, I look forward to reading more of the great ideas, knowledge and info from ya'll!
I gotta say, thanks to info posted here, I have finally decided to try my hand at fermenting a sauce.
About 8-10 years ago I tried making my first hotsauce (non-fermented), it was absolutely horrible, tried it again, it was pretty bad but not as bad as the first batch. I kept trying until I got to something that didn't taste like battery acid mixed with vomit. This season is my first attempt at fermenting for sauce. Made my first batch with superchili, at first I wasn't very pleased with it but after I bottled, refrigerated and let it sit, the flavor evolved into something tasty, yay!
At the moment I have a gallon of red habs fermenting, they are about 5 days into it so another month or so at least to go.
This week I'm going to start a small scorpion ferment as well.
Well, I look forward to reading more of the great ideas, knowledge and info from ya'll!
from sunny South Florida! 
