First time making hot sauce. I let this batch go from 09/26/2022 to 10/01/2024.

Came out amazing.

I did it very simple.

Strained peppers and garlic after removing as much Kahm yeast as I could.

Tossed all of the peppers and garlic in a blender. I added back 1/2 cup of the lacto water and 3/4 cup of white vinegar.

Didn’t add anything else and it’s phenomenal. It’s hot but not too hot (for me). Complex flavors.

  • ZoomeristLeninist [comrade/them, she/her]@hexbear.netEnglish
    3·
    14 days ago

    damn that’s a long ferment! sounds really good tho! i just did my first batch with habaneros, serranos, garlic, onion, carrots, and a few spices. i did a 3 month ferment and it came out really good.

    im thinking abt making a new batch and fermenting for a year. how different is the flavor with longer ferments?

    • Casey @mander.xyzOPEnglish
      2·
      14 days ago

      Well, since this is my first time I’m not entirely sure. I didn’t remove any of the seeds so even though it fermented for 2 years it did calm down the heat. Still packs a hell of a punch.

      You can’t go wrong though.