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Pro tip: I overheard a guy at the farmers market in Boise say he ferments his hot sauce for a full year, not just a few weeks.
He claimed the flavor gets way more complex and less harsh, so I'm starting a batch with my extra habaneros this weekend to test it out, has anyone else tried a super-long ferment like that?
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park.robin1mo agoMost Upvoted
What if you get mold during that long wait?
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rose_craig971mo ago
Yeah, that's the big worry, right? Like, if you're waiting weeks for something to dry, a little damp spot could ruin the whole piece. I saw a guy on a woodworking forum lose a whole tabletop to black speckles because his garage was too humid. What's your setup like, are you controlling the air around it at all?
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elizabethn5619d ago
Oh gosh, the mold worry is REAL. I left a batch of fermented salsa in my pantry for too long once and it grew this fuzzy blue thing that looked like cheap carpet, totally ruined my whole kitchen vibe for a week. Now I just burp the jar every few days and keep a close eye on it, but honestly a year seems like tempting fate unless you've got a really clean setup.
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