Batch 23 Hot Sauce Update #3
Made one last addition of fresh cayenne peppers for a full gallon to slow ferment. Now we'll cellar it and let the lacto yeast do its magic for a couple months
Made one last addition of fresh cayenne peppers for a full gallon to slow ferment. Now we'll cellar it and let the lacto yeast do its magic for a couple months
A warm mid-autumn is keeping the cayenne peppers in production much longer than usual. This year's fermented hot sauce, though late, may be pretty good afterall
A cool summer and extra rainfall has the 2023 edition of our fermented hot sauce off to a start 8 weeks late. It's going to be a much shorter ferment this year.