First round of hot sauce from batch 21. These peppers fermented only 4 weeks before bottling
While a lot of the garden veggies didn’t do all that well this year (more on that later), the Hidden Lake Hot peppers did just fine.
I started Batch 21 of my annual fermented hot sauce at the end of August, but rather than letting letting it all ferment for a full six months as I normally do, this year I’m pulling about half to bottle every few weeks and topping off the fermenter with fresh peppers.
Hot peppers after 4 weeks of fermentation
This is the first round which fermented for about four weeks before getting pureed, adding vinegar and cooking down to a sauce consistency.
My goal is to have a whole bunch of samples pulled from now until March (when I usually bottle) to see how the flavor profile of the hot sauce changes over time.
This first batch is spicy with lots of fresh, hot pepper taste and very little “funk” flavor or aroma from the fermentation. There isn’t much heat up front, but the finish kicks you in the tonsils.
It's been a little more than six weeks since we began the fermentation on Batch 20 of my hot sauce. Today I'm popping open the fermenter to see how it's going and give the peppers a stir to keep thing moving.
Batch 20 of the fermented hot sauce hit 5 gallons of fresh peppers 8 weeks early, so I'm bumping up to 10 gallons by splitting peppers between 2 fermenters. As for what I'm going to do with 10 gallons of finished hot sauce next spring, I have no idea.
Just put week 4's fresh peppers into the fermenter for Batch 20 of the fermented hot sauce. With the brine, looks like we're about 2/3rds of the way to getting a full 5 gallons before we send it off to spend the winter aging with oak
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.