How to make fermented hot sauce (2021)
I just opened one 2 weekends ago. I bought a kit (because of the really nice bottles), but then ignored the instructions and found significantly better recipes online. First time I&#x27;ve fermented one, and it came out gloriously.<p>I&#x27;m proud of the result because it tastes nothing like other hot sauces I&#x27;ve had (and there have been very many!), but also doesn&#x27;t taste the least bit strange or out-of-place. I expected it to taste like Tabasco, but it came out more like Hunan because of a much darker flavour.<p>I also make regular hot sauces with fruits and herbs that I forage from the neighbourhood. My current dipper is a slightly smokey medium heat made with morita, cascabel and guajira peppers, plum-like damson fruit and some wild mint that I lovingly call &quot;ditch-mint&quot; because that&#x27;s where I found it. It would probably work fermented, but I&#x27;ve only tried fermenting once so far.<p>Once you get the connection with how certain ingredients alter the taste and texture when combined, you can pretty much wing it as you go. The more complex, the better. There is a balance, and you quickly learn flavourful vinegars &#x2F; citrus, and sweeteners (brown sugar&#x2F;honey&#x2F;maple) will balance out just about any amount of spices and herbs. It&#x27;s very rewarding if you like hot sauces, dips, marinades, etc, and the results will pretty much always make you feel like an old pro.