I recently started fermenting peppers grown in my garden for hot sauce, so I’m new at this. I have between 25 – 30 peppers in my garden and greenhouse.
I was surprised when I loaded some very hot peppers in the batch and the finished product was not as hot as I expected. It seems that the fermentation process mellows out the heat.
I highly recommend fermentation because it creates a great flavor. It is my understanding that you can ferment for 48 hrs or up to 1 year.
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