Hot Sauce Batch 19 – entry 6

By Published On: November 19th, 20190.7 min readCategories: Projects

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:

Looking down into the jar of fermenting peppers on week 7

And for those of you who want to see the progression from week one to now, here’s a gallery:

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About the Author

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Sage Osterfeld
I’m just a guy with nearly an acre of dirt, a nice little mid-century ranch house and a near-perfect climate. But in my mind I’m a landscaper survivalist craftsman chef naturalist with a barbeque the size of a VW and my own cable TV show. I like to write about the stuff I build, grow and see here at Sage's Acre.

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