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fermenting To ferment or not to ferment? That is the question.

C

Captain Capsaicin

So I was thinking of making a sauce with:

Red bhuts
Ginger
Lime juice
Salt

I'm going to buy some limes in bulk from Costco and juice them. I don't plan on using water, just a ton of lime juice. This should be most acidic as is. Would it behoove me to ferment it? How about just aging it? If so, at what temp? Thanks in advance for any feedback.
 
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Make sure the sauce you've made is boiling during the cooking process for 20 mins, keep the lid on if you want to keep it runny or lid off if you want to thicken.

I normally cook it down a bit until the peppers are soft then blitz in a blender then in the pots again for the final 20min cook.

Steam or sterilize the bottles you intent on using.

Yeah a few weeks will help the taste a little bit. I like caramelized limes but I'm not sure what that does to the acidity
 
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It all depends if you want a fermented sauce or a fresher tasting sauce. Fermenting will take away most of the sweetness and turn it acidic while also providing a lot of health benefits that cooking would kill off.
You probably don't want to use lime juice if you are fermenting, one way or the other.
 
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+1 POTAWIE
If fermenting you dont want to add all that lime juice. I'd do a dry fermentation with just salt. Chili Monsta gave a really good description of it in another post. Also just using lime juice your going ot have an extremely sour sauce. You might want to think about adding some Carrots or Agave Nectar / honey to off set some of that.
 
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