12
My fermented hot sauce came out right on the first go
I put together a jar of jalapenos and garlic for hot sauce a few weeks ago. It was my first attempt, so I expected problems. But when I checked the jar today, the smell was right and there was no mold. The sauce turned out tangy and spicy, just like I hoped. I used a basic salt brine and left it in a cool place. Now I think I can handle tougher ferments. It's a minor win, but it really cheered me up.
3 comments
Log in to join the discussion
Log In3 Comments
patricia782mo ago
Congrats on the first try win, that's awesome. I totally get that feeling, my first kraut came out perfect and it made me brave enough to try kimchi. That first success just clicks something in your brain, like you can actually do this stuff. The smell test is the real moment of truth, right? When it's tangy and not funky you just want to do a little dance. Keep riding that high and toss some carrots in the next batch like anthony said, it really does balance it out.
6
theaallen2mo ago
Funny how nailing a small project gives you the guts to try something harder next time.
4