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r/FermentedHotSauce

21,972 subscribers
There are hot sauce communities on Reddit, and there are fermentation communities. Consider this their naughty, spicy baby. Show us your amazing creations and failures, ask questions about fermenting and saucemaking, learn, share, & contribute to our community knowledge base and overall fun level. "Remember the human." (Reddit)

Notice: This subreddit is not actively monitored, so the posts here are only a small subset of what exists on reddit.

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Let's talk methods
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to r/FermentedHotSauce by YoPetWaffle
2 weeks ago
Preview thumbnail for Trying out my first ferment! image
Trying out my first ferment!
to r/FermentedHotSauce by YoPetWaffle
3 weeks ago
Preview thumbnail for So glad to see Freaky Ferments at Kroger wish they had his hotter sauces though. image
So glad to see Freaky Ferments at Kroger wish they had his hotter sauces though.
to r/FermentedHotSauce by Odd-Ad-6318
4 months ago
Preview thumbnail for Is this okay? image
Is this okay?
to r/FermentedHotSauce by rdtgnz
10 months ago
Gear/privce for small scale, first run of small batch (150-300) bottle run, for profit FHS production?
Let's talk methods
to r/FermentedHotSauce by SeniorMoney7373
11 months ago
Just getting started fermenting hot sauce and a buddy told me a vitamix is a must for a blender opinions on if it’s really a must have?
to r/FermentedHotSauce by rdtgnz
10 months ago
Preview thumbnail for 3 Jar hot sauce ferment. I'm so bad at eye balling volume requirements 😂 image
3 Jar hot sauce ferment. I'm so bad at eye balling volume requirements 😂
to r/FermentedHotSauce by c0dybee
1 year ago
Preview thumbnail for First ferment, from Sept of last yr. Now moving & never did anything w it. Does any of this look off? Never opened it once. Scorpion/habanero/ garlic/peach. Thank u guys for the help, I grew these Scorpions last yr. image
First ferment, from Sept of last yr. Now moving & never did anything w it. Does any of this look off? Never opened it once. Scorpion/habanero/ garlic/peach. Thank u guys for the help, I grew these Scorpions last yr.
to r/FermentedHotSauce by rdtgnz
10 months ago
Preview thumbnail for How long can/should I keep unpasteurised sauce outside the fridge safely? Or at least without the taste altering significantly. image
How long can/should I keep unpasteurised sauce outside the fridge safely? Or at least without the taste altering significantly.
to r/FermentedHotSauce by rdtgnz
10 months ago
Preview thumbnail for Approaching week 6 of these badboys. Initially intended to only go for 3/4 weeks but they're still so active that I'm gonna leave them at least another week or 2. Aesthetics have diminished slightly but I think they still look good, they smell even better. That funk is really coming on strong! image
Approaching week 6 of these badboys. Initially intended to only go for 3/4 weeks but they're still so active that I'm gonna leave them at least another week or 2. Aesthetics have diminished slightly but I think they still look good, they smell even better. That funk is really coming on strong!
to r/FermentedHotSauce by rdtgnz
10 months ago
Preview thumbnail for Week 3 of hotsauce ferments! Lemon boi is still active AF, I imagine because of all the extra sugar. It developed blue garlic after like week 1! Standard issue is much less active, lots of extra room in jar after 3 weeks of fermentation, not sure if I should add some new veg. image
Week 3 of hotsauce ferments! Lemon boi is still active AF, I imagine because of all the extra sugar. It developed blue garlic after like week 1! Standard issue is much less active, lots of extra room in jar after 3 weeks of fermentation, not sure if I should add some new veg.
to r/FermentedHotSauce by rdtgnz
10 months ago
Preview thumbnail for Week 2 of my soon to be hotsauce ferments. The one with lemons in predictably took longer to become active, but I didn't need to use any brine from the other as a surrogate. Still looking pretty I think. This post is a week late so I'll take/post some more pics tomorrow. image
Week 2 of my soon to be hotsauce ferments. The one with lemons in predictably took longer to become active, but I didn't need to use any brine from the other as a surrogate. Still looking pretty I think. This post is a week late so I'll take/post some more pics tomorrow.
to r/FermentedHotSauce by rdtgnz
10 months ago
Preview thumbnail for Two 1L mason jars. Started on Tuesday. Slightly different ingredients. Thought they were aesthetically pleasing at this phase. image
Two 1L mason jars. Started on Tuesday. Slightly different ingredients. Thought they were aesthetically pleasing at this phase.
to r/FermentedHotSauce by rdtgnz
10 months ago
Should I add citrus fruit before during, or after, and why?
to r/FermentedHotSauce by c0dybee
1 year ago
Preview thumbnail for Hi guys, first time fermenting, it’s been 12 days, I did a 2% salt brine, is it bad? The garlic is like green, a little fuzz on the exposed onion on top, the peppers all look just the same as the first day image
Hi guys, first time fermenting, it’s been 12 days, I did a 2% salt brine, is it bad? The garlic is like green, a little fuzz on the exposed onion on top, the peppers all look just the same as the first day
to r/FermentedHotSauce by Doc_Hooligan
1 year ago
Working on a Thai chili/ginger sauce
to r/FermentedHotSauce by Doc_Hooligan
1 year ago
pH meter recommendations?
to r/FermentedHotSauce by Doc_Hooligan
1 year ago
Difference in flavor?
to r/FermentedHotSauce by Doc_Hooligan
1 year ago
Preview thumbnail for The usual “mold or yeast” post. Opened after 2 weeks and noticed the film. Habanero and bell peppers. Smells like peaches. image
The usual “mold or yeast” post. Opened after 2 weeks and noticed the film. Habanero and bell peppers. Smells like peaches.
to r/FermentedHotSauce by Doc_Hooligan
1 year ago
Need suggestions for shelf-stable additions (x-posted)
to r/FermentedHotSauce by Lampburglar
9 months ago
Preview thumbnail for Built a smoker so I could smoke Ghost Peppers to be added to my Fermented ghost sauce. Also added garlic later on in smoke! image
Built a smoker so I could smoke Ghost Peppers to be added to my Fermented ghost sauce. Also added garlic later on in smoke!