Good tips on fermenting your own hot saucehttp://www.wellpreserved.ca/how-to-ferment-hot-sauce-with-whey/
Sure do, currently got a hatch pepper, cilantro, and cucumber thing going -- really tangy and kind of sweet. I've become addicted to this stuff!
Yeah, it smooths and cools it off both texturally and flavor-wise. Kind of emulsifies it too, gels up almost.
Do you ferment your own hot sauce?
Sure do, currently got a hatch pepper, cilantro, and cucumber thing going -- really tangy and kind of sweet. I've become addicted to this stuff!
Wow that sounds wonderful!
Cucumber for texture or flavor or both?
Yeah, it smooths and cools it off both texturally and flavor-wise. Kind of emulsifies it too, gels up almost.
Omg I want to try this now. Thank you for sharing!
Make sure to add some sugar or honey to even it out! Yeah it's great!
I appreciate this tip too.
So happy I joined this community!
By hatch pepper, I mean, hatch chiles -- you get the idea. =)
Yes I do! I've never had the opportunity to use them at all.