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What are some popular fermented sauces in your area?
(lemmy.world)
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this post was submitted on 22 Feb 2024
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I make a big batch of fermented hot sauce every year around the holidays and give them out as gifts; it seems to always be a hit.
I pretty much follow the same recipe and process that you mentioned, but I never have gone above 3% salt. I wouldn't have expected up to 6% (let alone 10%) to allow the acid producing bacteria to survive, but I guess they're pretty tolerant.
I'm on 2%. And 2% of the weight of the produce, not water! Also add some other stuff in there. Mango this time round. Some spices at any point of the process too