u/Benteroftheuniverse — reddlx

Fermented hot sauce flavour recommendation request

Hi everyone! I’m about to start another fermented hot sauce, and am looking for your best and wildest flavour combos!

My current top picks have been:

Mango habanero (classic I know, but for a reason 🤤)

Blackberry and ginger (don’t knock it till you’ve tried it

I tend to ferment everything together, rather than big additions later - I know this can mellow the flavour, but I’m lazy.

What’s been the combos or recipes that are your faves?!

reddit.com

u/Benteroftheuniverse — 5 days ago

▲ 1 r/hotsauce

Fermented hot sauce flavour recommendation request

Hi everyone! I’m about to start another fermented hot sauce, and am looking for your best and wildest flavour combos!

My current top picks have been:

Mango habanero (classic I know, but for a reason 🤤)

Blackberry and ginger (don’t knock it till you’ve tried it

I tend to ferment everything together, rather than big additions later - I know this can mellow the flavour, but I’m lazy.

What’s been the combos or recipes that are your faves?!

reddit.com

u/Benteroftheuniverse — 5 days ago

▲ 1 r/fermentation

Hot sauce flavour recommendations request

Hi everyone! I’m about to start another fermented hot sauce, and am looking for your best and wildest flavour combos!

My current top picks have been:

Mango habanero (classic I know, but for a reason 🤤)

Blackberry and ginger (don’t knock it till you’ve tried it

I tend to ferment everything together, rather than big additions later - I know this can mellow the flavour, but I’m lazy.

What’s been the combos or recipes that are your faves?!

reddit.com

u/Benteroftheuniverse — 5 days ago

▲ 2 r/fermentation

Left for 3 months, came back to mold. Where did I go wrong?

Habanero and mango mash, 3% salt by weight.

Went away for 3 months and tried a last minute set and forget, but unfortunately there’s mold on the top.

It looks like there’s something in the airlock too, could it have bubbled up into the airlock and contaminated somehow?

If I was to attempt a mash ferment again, what should I do differently?

u/Benteroftheuniverse — 19 days ago

▲ 5 r/fermentation

I’m travelling for 3 months and thought I should use my time wisely with a long ferment.

Chilli mash made from onion, garlic, fresno and scotch bonnet chillies, 3% salt by weight.

I’ve never fermented a mash before, opting for veg in brine instead. How does one keep it “submerged”? Will a glass weight do anything / is it even necessary with an airlock?

Thanks all

u/Benteroftheuniverse — 4 months ago