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Shoutout to my friend in Boise who finally got me to try fermenting peppers without vinegar. I thought it was just for pickles.
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aaron74019d ago
Listen to the_fiona, she's right. Skip the vinegar and use a 3% salt brine by weight. Let it sit for two weeks, burp the jar daily, then blend it with some of the brine. That's your base.
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susan_adams19d ago
Remember my buddy who tried making hot sauce with vinegar? It came out tasting like spicy salad dressing, totally flat. He switched to a salt brine ferment like you said and it was a game changer. That funky depth is everything.
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Oh that's awesome! Fermenting is actually how you make real hot sauce, not pickles. It gives it that funky, deep flavor.
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