Here goes nothing - first time fermenting hot sauce

[bmillin]

Always wanted to try this, and did a test run with a motley collection of mild peppers from the garden. Came out well so put a little more effort in the batch.

l to R is habanero carrot, Fresno chili and apple, mild pepper mix and some pickles because why not.

wish me luck!

[58limited]

Fermented hot sauce is da bomb. Try adding a little garlic.

[bmillin]

Plenty of garlic involved

[Mosca]

Good luck!

[RonB]

Good luck!

[shify]

Good luck. It is worth it because its so damn good.

[Richard Chrz]

Looking forward to following your results.

[Draznnl]

Good luck.

[Finster]

Cool.
following to see how it goes. Making my own hot sauce is something I want to try

[RiverJeff]

Good Luck!

[jtw]

I'm not a pepper-head but enjoy some spice in my life. A friend of mine makes fermented hot sauce and the depth of flavors is just on another level. Honestly his fermented stuff is the best hot sauce I've ever tasted so I hope yours turns out!

[bmillin]

Update - I'm calling this a complete success. The Habanero Carrot and the Fresno Apple were both very good. I goofed around with different amounts of vinegar and ended up with about 5 oz of the Hab blend and a pint of the Fresno blend. Mixed those together as I had not taken notes and probably couldn't repeat them. Next time I will be weighing things out for a repeatable blend.

Also ordered some xanthan gum, one teaspoon per pint gave a nice thick-but-pourable texture. Probably try a little less next time

Mild on the heat, tangy, not too sweet. I can eat this by the spoonful. Setting up the next batch today.

[smokinsteve]

This is so interesting. I had never heard about fermented sauces, and now I'm curious about how this is done.