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Unpopular opinion: that 2 week ferment rule for hot sauce is a myth
I spent years doing 14 day ferments on my habanero garlic blends, following some online guide from a guy in Austin. Then I tasted one at day 35 by accident because I forgot about it in my closet. The depth of flavor was completely different, way more complex and less harsh. Has anyone else tried pushing ferments way past what the recipes say?
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samreed3d ago
What kind of bacteria are you actually worried about in salt brine?
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alext523d ago
brooke_murray probably also thinks leaving food in the fridge past Tuesday turns it into biohazardous waste. I left a jar of serrano and pineapple going for almost 8 weeks once because I went on a trip and forgot to check on it. Came back to the most amazing sweet heat with almost no burn going down, just pure flavor. The only thing that took a foothold in my ferment was deliciousness.
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