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My first attempt at fermenting hot sauce totally flopped... or so I thought
I kept seeing posts about making fermented hot sauce and thought it sounded too fancy for me. I mean, I'm pretty basic in the kitchen, usually just salt and pepper kind of thing. But I had a bunch of jalapenos from my neighbor's garden, so I figured why not try a small batch. I used a 16 ounce mason jar, some salt brine, and just let it sit on my counter for two weeks. Honestly, I was sure I'd messed it up because the brine got cloudy and there was this white film on top. But I looked it up and found out that's totally normal, it's just good bacteria doing its thing. I blended it up with a little vinegar and garlic, and wow, it's actually the best hot sauce I've ever had. Has anyone else been surprised by how easy a ferment can turn out?
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torres.leo5mo ago
That kahm yeast is just proof you're doing it right.
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robert_hayes5mo ago
Yeah the cloudy brine and white film freaked me out too my first time. I remember scraping it off and almost tossing the whole jar. But once I tasted it I couldn't believe how much better it was than anything from the store. Jalapenos really shine with that funky fermented kick.
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