Batch 22 Hot Sauce – Entry 7 – Bottling Part 1
After 191 days of fermentation, I'm pulling Batch 22 hot sauce out of the fermenter and bottling it. Cayenne-Thai peppers with fresh garlic aged on toasted oak.
After 191 days of fermentation, I'm pulling Batch 22 hot sauce out of the fermenter and bottling it. Cayenne-Thai peppers with fresh garlic aged on toasted oak.
These 2-year old pepper plants have been frozen, burned, dried, drowned, and attacked by rodents from above and below. Ugly plants, but look at those peppers!
I am continuously fermenting the hot peppers, adding fresh peppers every week, and pulling half after 4 week's time to turn into hot sauce. This is round 1.
Batch 21 of my fermented hot sauce begins! This year it's a 100% cayenne/Thai pepper hybrid. We start the ferment today with 12 ounces of fresh peppers in brine
The 20th edition of my slow ferment hot sauce. It's funky, fruity with a medium heat on the back. BBQ worthy for sure! See how to make your own in the video.
Batch 20 of my 6 month fermented hot sauce begins with 5oz of Hidden Lake Hot, a Cayenne/Thai cross, and 7oz of Culebra Negra, a Central American pepper I got from a friend.