Hot Sauce Batch 19 – entry 11
The hot sauce has been quietly fermenting in a cool, dark area of the garage for several weeks now. It was before Christmas when I added the toasted oak staves and the last of the fresh peppers from the garden, so the bright red color is giving way to a duller brick red/orange.
The peppers, which I added whole, are beginning to dissolve and fall apart, leaving a layer of pepper seeds at the bottom of the jar. A little white mold has accumulated at the top of the jar and there’s a musty, tangy scent telling me that fermentation is still happening although at a slower rate.
I scraped off as much of the mold as I could then gave the mixture a thorough stir with a slotted spoon. After that I re-covered the container and returned it to its corner in the garage to rest again. Another 8 – 10 weeks and it’ll be ready to puree and get bottled.
You can track the progress of Batch 19 hot sauce from day one by clicking here.
About the Author
You Might Also Like These
Subscribe
Enter your email address to subscribe to get new articles by email