Yes, any hot sauce that says aged peppers is fermented. Easy process just takes time. The key getting the salt % correct so the PH stays low keeping out bad bacteria.
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the wife ferments kraut, kimchi, beans, pickles. Keifer juice, kombucha.
i ferment beer and wine. Normally don't do sour beers but one time have lets grains sit warm over night and sparged/boiled the next day to kill the lacto 'bugs' . Turned out to be a decent Berliner Weisse.
The same stuff (lacto) that pulls the ph down works on most anything. Even beer.
Some of the kraut she has let go for longer periods has gotten down to 3.1 3.2. thats pretty tangy.
I used to brew beer also. The materials got so expensive and buddies magically only showed up when all the real work was done.ie. Setup\ breakdown and cleaning. Only guy i could count on got busy with work and family. I sold my equipment years ago and just buy beer if i want it. I still have my oil extractor that I run from time to time.
Wow 3.1! I bet it did have zing
We made 24 pints of scuppernong jam today. The new tool “foley mill” made separating the seeds much easier.
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Yours did very well. We are now waiting on the purple sweet potatoes.
What is this odd looking creature?
bumblemoff?
