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Pro tip: cold ferment your hot sauce for 3 weeks instead of the standard 2...
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milap353mo ago
Big time. Cold fermenting for a full month changed everything for my habanero garlic sauce. The heat smoothed out way more and the garlic got this deep savory thing going on. Tried cutting it short at 2 weeks once and it was just harsh and one note.
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jasons633mo ago
Dude I feel you so hard on this. I did a 3 week ferment on a ghost pepper pineapple sauce and at week 2 it was all burn and zero depth. That extra week made the fruit come through way sweeter and the heat got this slow building warmth instead of just wrecking your mouth. Even the color changed from bright yellow to this deep golden brown. Night and day difference.
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