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My fermented hot sauce came out right on the first go
I put together a jar of jalapenos and garlic for hot sauce a few weeks ago. It was my first attempt, so I expected problems. But when I checked the jar today, the smell was right and there was no mold. The sauce turned out tangy and spicy, just like I hoped. I used a basic salt brine and left it in a cool place. Now I think I can handle tougher ferments. It's a minor win, but it really cheered me up.
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