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fermenting Fermenting peppers with Mead or Lambic???

Never made a "fermented" sauce before, but was looking at some info here and seems like fermented peppers have more of a "pepper" taste since you don't use vinegar.  Well I got a few lbs and was hoping to try and ferment a couple of jars, but instead of using the traditional salt / sugar water brine I wanted to use either a mead or a lambic since I'm also big into beers and mead. 
 
Anyone ever try that or do that before or have any resource on fermenting with alcohol based brines??
 
LGHT said:
Never made a "fermented" sauce before, but was looking at some info here and seems like fermented peppers have more of a "pepper" taste since you don't use vinegar.  Well I got a few lbs and was hoping to try and ferment a couple of jars, but instead of using the traditional salt / sugar water brine I wanted to use either a mead or a lambic since I'm also big into beers and mead. 
 
Anyone ever try that or do that before or have any resource on fermenting with alcohol based brines??
 
I haven't but as a homebrewer myself I am quite curious to know about the results of your experiment...
 
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