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 the first day of Autumn and the peppers are coming in hot and heavy. I'm picking around one pound every couple of days right now, which means I'll be moving the peppers to the five gallon fermenter this week. The weather has been very warm so the initial ferment is off to a good start. It smells spicy and yeasty, which tells me the lacto ferment is happy. Once I pitch it to the big fermenter, things should really take off.
2nd addition of peppers was a full pound split between Hidden Lake Hot and Culebra Negra (see photo). This should be more than enough to get a good ferment going before I pitch it to the barrel and add 10 - 15 pounds of fresh peppers over the next 10 weeks.
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.