Batch 22 Hot Sauce – Entry 3

By |2022-09-12T14:35:28-07:00September 12th, 2022|Projects|

Hot weather got the hot peppers fermenting a little too fast

A jar of fermenting hot peppers

The heat made the peppers ferment too quickly in the first few weeks, so we need to slow it

The brutal heatwave the first week of September got all the way into the dark corner of the garage where Batch 22 of my annual hot sauce was fermenting. The result of the additional heat was a lot more vigorous fermentation than I wanted this early in the process (a risk when you start early).

As a result, even though I have a lot of fresh hot peppers waiting in the garden, I reduced the size of this week’s fresh pepper addition to 12 ounces from the usual 16.

a basket of fresh picked cayenne peppers

Plenty of peppers to pick, but we only need 12 ounces this week

Hopefully a little less sugar in their diet and cooler weather will help the little lacto-critters settle down to a more tolerable fermentation pace. We want slow-made hot sauce that’s spicy, complex hot sauce, not something that smells and tastes like a bucket of dirty feet.

Batch 22 Timeline

About the Author:

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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