I think rushing fermentation can sometimes yield better results than waiting months

Everyone says slow fermentation develops deeper flavors, but my last batch of hot sauce fermented for just a week was more vibrant and complex. I found that a shorter, warmer ferment preserved the freshness of the peppers without losing any tang.

3 comments

3 Comments

emmah421d ago

Appreciate you sharing this, because I've had the same experience with my ferments (especially anything with fruit). Sometimes that quicker, warmer process really does capture a brighter flavor profile before the peppers can go a bit too funky.

troy4391d ago

My buddy's pineapple ferment hit its peak at 7 days last summer, that bright acidity completely vanished after another week in the cellar.

butler.joel3h ago

Lol, I read about that too! Fruit acids can fade fast if you don't catch them at peak.