PSA: My hot sauce ferment sat for eight months before I tasted it.

I let those peppers bubble away in the jar all summer and fall. Anything less than half a year just doesn't develop the deep, complex heat. How long do you really let your ferments go before calling them done?

3 comments

3 Comments

aaron_gonzalez1mo ago

Eight months is a crazy long time. It's just hot sauce. My last batch was maybe three weeks and it was plenty hot. Tasted fine. People get way too into this.

jake3772mo ago

Ever notice a difference in flavor between summer and winter ferments? The temperature swing in my kitchen changes the whole profile.

barbara_coleman541mo ago

@jake377, your talk of temperature swing... my summer kraut always gets this aggressive fizz, unlike the quiet winter ones. It's like they have totally different personalities.