Anything I’m Fermenting

November 6, 2008

Louisiana Hot Sauce Update

After a couple weeks souring with lactobacillus, I concluded that not much new was happening with the hot peppers, so I pureed them and added some white vinegar to knock off the fermentation. Not very precise, I know, but I can’t remember exactly how much vinegar – I just added a bit at a time until the sauce had a consistency I liked. (more…)

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