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?

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aaron_gonzalez6mo 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.

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jake3777mo ago

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

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barbara_coleman547mo 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.

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