• If you have a question about commercial production or the hot sauce business, please post in Startup Help.

fermenting Fermented aging

A couple years ago I fermented fire in a bottle (reapers, scorpions, etc). It was too much so I put it in fridge and now a couple of years later I tried it and holy cow it’s good. There’s burn but it doesn’t last. Much smoother. Anybody else long age fermented hot sauce In bottles?
 
I have a couple of fermented sauces (made of supers) in the fridge; 1 is two-years old and I don't feel any decrease in heat yet🤷‍♂️
 
Last edited:
Just started a vacuum bags ferment from some of last years final pull. Equal parts shishito, and unripe chocolate ghosts and 3.5 percent fine ground kosher salt. Goin’ to give it a week or 2 and see what happens.
 
Back
Top