It’s week seven of my hot sauce fermentation. I added another 4 ounces or so of fresh peppers, salt and more water and gave it a good stir. The fermentation is now giving off a tangy smell that’s both spicy and funky. I figure I’ll only have room for one more addition of fresh peppers before I add small amount of toasted oak and set it aside to age through the winter.
The liquid is getting a little murky from the garlic and fermenting peppers, but that’s not an issue since I’ll blend it all right before I bottle. Here’s what it looks like from the top:
And for those of you who want to see the progression from week one to now, here’s a gallery: