I don't really need the probiotics in the fermented hot sauce. My homemade kefir, yogurt and kimchee provide me with more than enough probiotics. Plus, I don't think I could eat enough of this anticipated hot sauce to get a whole lot of probiotics in each serving anyway.
I think (based on absolutely no knowledge or experience) that I would prefer the flavor of a "cooked" sauce. Even though I am crazy about the "pickled" flavor of my Cajun version of kimchee with it's garlic, onions, peppers and shallots in there with the typical napa cabbage, carrots, leeks, raw oysters and daikon radish etc..!
None of the fermented sauce links that RocketMan gives us in the sticky, cook their sauce. It just seems that I could squeeze a little more flavor from the peppers by cooking them?
My questions; Would I get more of that "pickled" flavor, that I like so much, if I did not cook it after fermenting? Can you even detect any pickled flavor in a hot sauce? What are you guys looking for or gaining that "cook" your peppers after fermenting?
I think (based on absolutely no knowledge or experience) that I would prefer the flavor of a "cooked" sauce. Even though I am crazy about the "pickled" flavor of my Cajun version of kimchee with it's garlic, onions, peppers and shallots in there with the typical napa cabbage, carrots, leeks, raw oysters and daikon radish etc..!
None of the fermented sauce links that RocketMan gives us in the sticky, cook their sauce. It just seems that I could squeeze a little more flavor from the peppers by cooking them?
My questions; Would I get more of that "pickled" flavor, that I like so much, if I did not cook it after fermenting? Can you even detect any pickled flavor in a hot sauce? What are you guys looking for or gaining that "cook" your peppers after fermenting?