I’ve been having a bumper crop of Buena Mulatas and Scotch Bonnets this year. After drying out a gallon of them for later use in pickling, I needed to put them all to good use – and fermented hot sauce piqued my interest. Over the last month, I’ve made 2 batches with a total of 1 gallon of finished sauce! Both batches contained home grown peppers, garlic, red onion, sweet potato, and sichuan peppercorns. The 2nd batch had an addition of peach and mango into the mix. Both batches were made in a 4% salt brine, and a final pH of 3.2 – looks like I got my small holiday gifts knocked out for the year!
by RobsterCrawz