Not too long ago I posted about building an app for helping plan hot sauces. Well I just got it to the point of publishing. Take a look at it and let me know what would be beneficial to you. Im just at the start of learning website building and coding so will take any guidance. This is completely free to use.
Never fermented anything before and want to make hot sauce from everything I grew in my garden (lowkey mad nothing I grew ended up having tons of heat smh) - got some spicy spicy peppers as a gift from a fellow redditor! Volume is the top three peppers here and I froze them as they ripened. I put fresh peppers in there of course - just snipped the callax off.
- Serrano (ended up not so hot)
- Korean gochu (decently spicy)
- Zebrange (grassy, supposed to be jalapeño level but they’re not even a little spicy)
- 3 plum sized chocolate bell pepper for more volume
- 1 Italian plum
- 3 slices of carrot
- 2 sun gold cherry tomato and 1 black cherry tomato (I’m a tomato grower!!! Not really a pepper girl)
- 1 onion
- garlic
- tiny sliver of ginger
Gift pepper additions:
- TINY TINY sliver of Pockmark Peach pepper (pic 3 lol)
- handful of ají ayuyo
- 1 chocolate scotch bonnet
I have an ok (meh) tolerance for heat so I was scared of the super hot lol lol but now maybe should’ve added more. My chef friend is a heat chaser and said one sliver made a chili inedible from another super hot he got.
I added a cabbage leaf bc the ají ayuyos, seeds and smaller bits kept floating up and that’s apparently a no no. …and topped cabbage with ceramic weights I got like 5 mins ago
Is this enough headspace? I did about 3-3.5% brine based on the weight of the water (not everything combined ) I cracked some salt on top of the cabbage jic bc im paranoid.
Also filled that airlock thing like 3/4 of the way? I DONT GET HOW THIS WORKS just trusting the process.
I hope it’s not too “sweet” or fruity - this is for topping on my eggs and gifting.
Am I good? Do I just let this sit for 3 weeks?
FINALLY A SUCCESSFUL FERMENT THIS SEASON. Behold, Thanks For All The Fish: Asante peppers, Fish Peppers, onion, garlic, beet. This is a *beautiful* result, completely clear, ph at 3ish, smells amazing. Mixed with some of the brine and some white wine vinegar. Can’t wait to try it!
Fermented from 9/17-10/11/2026. Various peppers, garlic, shallots, one carrot, added cinnamon stick for first 2-3 days, pepper corn, cayenne around 6% salt by pepper weight. Tastes good can definetly smell the cinnamon though don’t think it makes a taste difference
Hi all, i have seen similar posts but my neighbor just dumped another 5 lbs of peppers in my lap and I’m running out of things to do with them. I’ve made cooked hot sauce, fermented hot sauce, pikliz, garlic pepper sauce, habanero jam, fridge pickled peppers and red onions, soon a peach habanero jam as well when the extra jars arrive. Any other ideas?
My best fermented hotsauce till this moment!
Made with both smoked and fresh peaches, ghost peppers, chocolate reaper, yellow bell pepper and garlic.
Very fresh & fruity on the beginning, but pure regret on the after taste 🥵