Fermented Hot Sauce starts with a fermented pepper mash. This technique is so simple and can be used with any type of pepper--blazing hot to softly mild--it is up to you!
It is also can be made in very small batches (say in a half-pint jar) or in a large-scale hot sauce plant. In this video we show you how to make a small batch. Here's a fun fact. A large producer makes pepper mash by crushing whole red chiles with a hammer mill and adding a 5 to 8 percent salt ratio (our mash ratio is much lower at about 2%). This mixture is then put into barrels. Traditional Louisiana-style sauce makers procure the charred white oak barrels previously used by Kentucky whiskey distillers. The barrels’ wooden lids are fastened with stainless steel hoops and blanketed with a thick layer of salt. Tiny holes in the lids allow CO2 to escape. The salt blanket hardens due to humidity and seals the barrel fully after the active fermentation process stops.
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