Fermented my first hot sauce batch and it actually didn't kill me

I was super skeptical about fermenting my own hot sauce after watching a buddy's jar explode in his kitchen last summer. He had this habanero garlic mix that blew the lid off and painted his ceiling orange. But I gave it a shot with a basic serrano and pineapple recipe from a YouTube guy. I kept that jar in my closet for 14 days and burped it every morning like clockwork. The smell when I opened it was funky but not rotten, and the final blend after blending it up was legit spicy and tangy. Has anyone else had a ferment go surprisingly smooth on the first try?

3 comments

3 Comments

angelamurphy5d ago

Wait until you try fermenting garlic honey, that'll really test your nerve.

shane1705d ago

Nah, really? I've done regular fermented stuff but garlic honey sounds like a whole other beast. The botulism thing scares me honestly. Like am I making a tasty condiment or a biohazard in my pantry? Probably just stick to my quick pickled onions instead.

kelly_rivera5d ago

I read botulism rarely happens with garlic honey if you use raw stuff.