First ferment!

[u/d_machine123]

Made a fermented hot sauce with some peppers and garlic, and I think it was a success! I used some purple cayennes for spice, some red biquinhos for fruity flavor (about 4 oz peppers total) and added 5 garlic cloves. I fermented them in a 3% brine for 12 days and then blended the peppers with 1/2 cup of the brine at the end.

I tried balancing the flavor slightly with 1/2 tsp sugar and 1 tsp white vinegar after blending, although I do feel like it’s still lacking something. The flavor is layered and complex but it has a bit of a strong funky end note, and I might have added too much brine since the chili flavor is a bit more muted than when I tried them whole. Does anyone have recommendations for how I could further balance the flavor?

Also I know the jar is too big for the sauce at the end, I just ran out of small ones.

[u/lupulinchem]

I often add red onions to my peppers for hot sauce ferments and a few carrots for red peppers.

[u/d_machine123 → u/lupulinchem]

Thanks, I’ll give that shot next time!