Unpopular opinion: I think a 3 day ferment for hot sauce is actually too long

A friend in my cooking group told me my fermented habanero sauce was way too funky and acidic. He said 'it tastes like it's starting to turn, not like it's done.' I used to always go a full 72 hours at room temp. After that, I cut it down to just 36 hours. The heat is still there but the flavor is brighter and fruitier, not so vinegary. Has anyone else had a similar experience with shorter ferments for pepper mashes?

3 comments

3 Comments

craig.drew23d ago

Wait, you were doing a full three days at room temp with habaneros? That's wild to me, those things are so thin-walled and potent. I did a two-day ferment with habs once and it was like a sour bomb went off, totally killed the nice fruity kick they have fresh. @singh.uma talks about the funky depth, and I get that for a thicker pepper like a jalapeno, but for habs? It's like leaving a strawberry to rot for a week instead of just eating it when it's sweet. You get a different product, sure, but you lose what made the fruit good in the first place. Cutting it down sounds like the right call to keep that bright, hot character.

kevin_schmidt975d ago

So you cut it down to 36 hours? That's a huge change... I had the same thing happen with a ghost pepper mash last year, it just tasted sour and wrong after three days. I switched to a day and a half and it was like night and day, way more of the pepper's actual flavor came through.

singh.uma23d ago

Three days is barely enough time for the good stuff to really develop, isn't it? That funky depth is the whole point of fermenting for me. Maybe your friend just isn't used to real fermented flavor?

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