Shoutout to my friend in Boise who finally got me to try fermenting peppers without vinegar. I thought it was just for pickles.

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_adams5mo 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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the_fiona5mo ago

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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viola_lopez304mo ago

My friend adds a teaspoon of sugar to kickstart the fermentation.

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