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Just tried brine fermentation vs. dry salting for hot sauce peppers...
Brine gave me way better flavor depth, but dry salting was easier to manage. Has anyone else noticed a big difference in final heat level between the two methods?
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rowanr889d ago
Brine definitely keeps the peppers hotter in my experience.
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garcia.wren9d ago
Used to swear by dry salting for everything, thought brine was just extra fuss for no real gain. Then I did a side by side with some habaneros and the brine batch was noticeably hotter, like a sharper burn on the front of the tongue. Had to admit I was wrong about it, the water seems to pull out more of the heat. Dry salt is still fine for a quick ferment but brine wins for keeping the peppers punchy, at least in my kitchen.
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thomas.river9d ago
@rowanr88 nailed it. Tried the same thing with ghost peppers and the brine batch just hit different, way more upfront bite. Saves me time too since I can just dump in salt and water without measuring everything out dry.
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