Hot Sauce Batch 19 – entry 6
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:
First round of peppers in week 1
Second week of fermemntation with more peppers and a couple cloves of garlic
Week 4, and 4th addition of fresh peppers; are all fermenting nicely
Week five and another addition of peppers
Week six, added more peppers
Week seven. Only room for one more addition of peppers then it’s off to ferment for the winter
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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