On 5/19/2013 at 7:56 PM, davidkeay said:Does anyone here make fermented hot sauce?
I tried a few months ago and had decent results- a mix of jalapeno and habanero peppers, pureed and mixed with 2% salt, then packed into a mason jar and left in a dark place for 5 days or so. Many recipes go far longer than that, but I was starting to get some mold near the top of the jar (which I hadn't filled completely), so I stopped the process and used them then.
I'm going to try it again soon, and will report back.
Pepper fermentation is a sequential process that takes time.
It requires up to a month to complete the fermentation cycle at room temperature, longer is better.
The following link highlights sauerkraut fermentation, but pepper fermentation is much the same.
http://www.meatsandsausages.com/food-preserving/sauerkraut/fermentation-sauerkraut
Here's a master's thesis that has a lot of useful information on pepper fermenting and aging.
https://digitalcommons.lsu.edu/cgi/viewcontent.cgi?article=5216&context=gradschool_disstheses
~Martin
