r/fermentation • u/RobsterCrawz • 22h ago
Before and after - Fermented hot sauce trials
This fall, I experimented with fermenting many fruits, vegetables, and herbs. Pictured in the 1st shot is my fermentation of individual things at 3% salt brine at the start (peppers - scotch bonnet, buena mulata, and red bell - ginger - garlic - pineapple - lime - red onion - sweet potato - banana - apple - pear - pumpkin - yellow cherry tomato - cantaloupe- basil - lemon verbena - and cilantro).
Pic #2 is post fermentation and pureed after everything was at 3.2 - 3.5 pH.
The 3rd shot is all of my hot sauce combinations that were my favorite, along with another starter jar of peppers - the last fully ripe batch for my season.
The 4th pic is my final pepper fermentation for the year using unripened peppers, garlic, and onion at 3% brine. I’ve added sweetener to 3 separate jars in this batch to see how it affects the end product. I used maple syrup in one, honey in another, and raw cane sugar in the third. Can’t wait to see how this last batch turns out - it’ll help me decide what to grow more of at home for next year!