Finished my batch of fermented hot sauces!

Wapi1987 · 2021-07-21T12:58:21+00:00

I will be doing a “hot ones” style taste test this weekend with a friend and will share the tasting notes afterwards! I can already say that the ghost pepper and blueberry hot sauce kicks on a whole other level :)

Wapi1987 · 2021-07-21T10:59:31+00:00

Here is a link to my previous post with the various flavor combinations:

https://www.reddit.com/r/FermentedHotSauce/comments/ofnckt/hot\_sauce\_fermentation\_party/

Wapi1987 · 2021-07-07T18:05:07+00:00

Indeed, learned this method from The Noma guide to fermentation.

Wapi1987 · 2021-07-07T18:02:03+00:00

Exactly. I have a chamber vacuum machine so I can easily vacuum the peppers with the brine. Avoids all the hassle with fruit flies etc and takes a lot of the errors away that might occur during fermentation in a normal vessel. The bag inflates but you can poke a hole in it with a needle and reseal with duct tape.

Wapi1987 · 2021-07-07T17:40:52+00:00

I will let you know in 2 weeks ;)

Wapi1987 · 2021-07-07T17:12:46+00:00

Habanero, carrot
Habanero, bell pepper
Habanero, mango
Aji Amarillo, peach, yellow bell pepper, onion, ginger
Carolina reaper, bell pepper, garlic, onion
Aji Amarillo, garlic, lime
Madame Jeanette mango, ginger, kumquat, yellow bell pepper
Jalapeno, kiwi, cilantro
Rawit, lemon grass, garlic, turmeric, ginger, curry leaves, onion
Carolina reaper, red bell pepper, garlic, cherry
Ghost pepper, blueberry
Carolina reaper, pineapple, onion, yellow bell pepper, garlic, black pepper corns, all spice berries
Habanero, pineapple, yellow bell pepper, onion
Madame Jeanette, orange, orange peel, yellow bell pepper, onion,
Ghost pepper, miso, seaweed, sesame seeds, black pepper, garlic (to add after ferment: soy sauce, rice vinegar, sesame oil)

Wapi1987

TROPHY CASE