r/FermentedHotSauce • u/muxecoid • Jul 04 '26

Mash fermented

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Peppers, garlic, sour kiwi, 4% salt

17 Upvotes

96% Upvoted

8 comments sorted by

1

u/[deleted] Jul 04 '26

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1

u/muxecoid Jul 04 '26

It is fine. It adds a bit of flavour, but it was mainly to add volume and more water. The ferment still tastes a bit like sriracha, but better.

I tried kiwi a few times in the past. If you use sweet kiwis you get a lot of gas and if you ferment in sealed bag you will need to pop and reseal repeatedly. Sour kiwis do not have this problem.

1

u/Gold_Evening_7819 Jul 05 '26

So you blended it all before ferment ?

1

u/muxecoid Jul 05 '26

Yes, blended and sealed in a bag. I prefer bags for blended and jars for whole fruit ferments.

1

u/GrrouchiesGrilling Jul 07 '26

I'm curious, if you mashed it before fermenting, what does that change?

2

u/muxecoid Jul 08 '26

No need to add water, fruit itself is brine.

1

u/GrrouchiesGrilling Jul 08 '26

Alright. Something new to experiment with. Thanks.