I made a fermented mango habanero hot sauce to give out so my Gen Z coworkers would know that I’m cool like they are.2yr ⋅ ryanm1903 ⋅ r/FermentedHotSauce
Final harvest of the year, got way too many, who wants a box???6mo ⋅ Derpyderbdaddy ⋅ r/FermentedHotSauce
My newest hot sauce; A habanero garlic sauce with horseradish and red bell pepper1yr ⋅ rscarson ⋅ r/FermentedHotSauce
What do you do when your sauce starts to turn a profit? You reinvest, of course!3yr ⋅ xAIRGUITARISTx ⋅ r/FermentedHotSauce
Hello all it's Danny the group mod and founder. I avoid self-promoting here but wanted to post once that I have a new cookbook out. Thank you! (Link in comments)1yr ⋅ insaneinthebrine ⋅ r/FermentedHotSauce
I may be broke, but ramen tastes pretty good with homemade sauce.3yr ⋅ xAIRGUITARISTx ⋅ r/FermentedHotSauce
1st time... how do I know when it’s done fermenting or ready? Please and thanks!1mo ⋅ Prometheus6R ⋅ r/FermentedHotSauce
First time trying vac sealed ferments. Got busy this week with work and the holiday and almost had a big problem...2yr ⋅ boopsnoot ⋅ r/FermentedHotSauce
thc infused hot sauce, has a sriracha consistency with about double the heat. garlicky oniony with a blend of anuum and chinense peppers. heat level 4/101yr ⋅ snorka_whale ⋅ r/FermentedHotSauce
First batch came out great! Let it ferment for about five weeks. Amazing flavor and heat. 1d ⋅ Prometheus6R ⋅ r/FermentedHotSauce
My hands are on fire. Hottest one is honey garlic, which was it's own ferment that I mixed with a habanero/Trinidad scorp jar. Absolutely hellish.1yr ⋅ Substantial-Emu-9900 ⋅ r/FermentedHotSauce
My homegrown organic summer pickles now ~7 months old blended with ~5 month old fermented green jalapenos and habaneros, strained thru a juicer for a dasher sauce and pulp. Pulp turned to hot pickle powder. Detailed recipes & instructions here: https://insaneinthebrine.com/dill-pickle-hot-sauce4yr ⋅ insaneinthebrine ⋅ r/FermentedHotSauce
Current team roster: Sugar rush cream, Sugar rush peach, a mystery pepper, Sugar rush red, Cayenne, and Cheiro roxa.2yr ⋅ sqwunk ⋅ r/FermentedHotSauce
A good haul from the greenhouse today, ready for fermentation1yr ⋅ StoneColdSoberReally ⋅ r/FermentedHotSauce
I think I found a good use for my leftover dried mash - airfried almonds. Coated with a little olive oil and soy sauce then springled in the chili powder.2yr ⋅ Zealousideal_Law_262 ⋅ r/FermentedHotSauce
Been busy with Fermented Mashes (4%) in the last few months - new hot sauce lineup coming in the new year!1yr ⋅ ripkenkid8 ⋅ r/FermentedHotSauce
Fermenting mustard seeds in leftover hotsauce brine: 2 to 1 yellow and brown seeds.1yr ⋅ sacreddebris ⋅ r/FermentedHotSauce
Hello everyone, this is Danny the admin. Many members over the last year asked me to notify when my e-cookbook was out, and now it is! I'll post link in comments. 120+ recipes, 36 are condiment/sauce recipes. $9.99.2yr ⋅ insaneinthebrine ⋅ r/FermentedHotSauce
🥑🔥Guasacaca inspired hot sauce. 10 week fermented organic homegrown fataliis. Blended with vinegar, lots of cilantro and lime, onion, pepper, and hatch chili powder. I'll post exact recipe in a few weeks, currently conducting comparison between fresh and pasteurized versions4yr ⋅ insaneinthebrine ⋅ r/FermentedHotSauce
First bottles as Holiday gifts to full time! (2yr anniversary!)1yr ⋅ SungrownTerp ⋅ r/FermentedHotSauce
New batch bottled up: scotch bonnet & pineapple and a scotch bonnet Jamaican jerk sauce. Labels coming soon!3yr ⋅ Spitfire225 ⋅ r/FermentedHotSauce
Almost 300 bottles of my chipotle and date sauce, “Smokin’ hot Date”3yr ⋅ seanyk88 ⋅ r/FermentedHotSauce
I think I went a little overboard. Suggestions on sauces to make?3yr ⋅ sinkwiththeship ⋅ r/FermentedHotSauce
1.5kg of red, orange riped and unriped Habaneros. Open for any advice what to do with all of these, beside a hot Sauce1yr ⋅ pasienis ⋅ r/FermentedHotSauce
First ever hot sauce in the books. I’m pretty happy with it considering. I learned a lot to apply to the next batch.1yr ⋅ Curt04 ⋅ r/FermentedHotSauce
Thank you for all the feedback on my hot sauce label design last week! I made some modifications to it and labeled my fermented scotch bonnet-pineapple sauce!4yr ⋅ Math_Lizard ⋅ r/FermentedHotSauce
My hottest sauce yet. Scotch Bonnet, Ghost, and Reaper3mo ⋅ BigJohnsBeenDrinkin ⋅ r/FermentedHotSauce
1 jar ferment for 4 varieties. Also S/O to xantham gum. Can't believe the difference it's made.3yr ⋅ derekorjustD ⋅ r/FermentedHotSauce
So, right now I'm really wishing there were such a thing as blue chili peppers...2yr ⋅ pauldaoust ⋅ r/FermentedHotSauce
Time for a long nap. Jalapeno. Garlic Fresno. Habanero Blueberry. Thai Ginger. Smoked Ancho, Guajillo, and Arbol.3yr ⋅ Its_a_Joe ⋅ r/FermentedHotSauce
Is this athletically pleasing enough to other fermenters?3yr ⋅ nothingclever_ever ⋅ r/FermentedHotSauce
Tropical Painapple (habanero pineapple)! Is a keeper! Recipe in comments2yr ⋅ YoniFreedhoff ⋅ r/FermentedHotSauce
Jalapeno ferments! Jalapeno + Bell Pepper + Poblano on the left, Jalapeno + Pineapple + Poblano on the right1yr ⋅ rocketsalesman ⋅ r/FermentedHotSauce
Kimchi Babaganoush. Not a sauce, really a dip but I figure close enough. Complete recipe in comments.2yr ⋅ insaneinthebrine ⋅ r/FermentedHotSauce
Started top one yesterday and bottom today, lots of farmers market peppers1yr ⋅ adam1260 ⋅ r/FermentedHotSauce
3 Hot Sauces Fermenting! Strawberry Kiwi Jalapeno, Pineapple Habanero, & Orange Basil Serrano!2yr ⋅ FirkensteinFilm ⋅ r/FermentedHotSauce
Did my first attempt using home grown peppers for Halloween. 2 left are mango and pineapple, 2 right are a more generic mixture. Now that I have them going I am paranoid that my brine won't be strong enough. At least they look nicea3yr ⋅ Cobalt_Anubis ⋅ r/FermentedHotSauce
Trying a new hotsouce. Habanero, rose petals, green cardamom, mustard seed and honeydew melon. The smell is already amazing.1yr ⋅ gravytrainz ⋅ r/FermentedHotSauce
What would you do with this? (looking for tips on recipes for fermented hot sauce)1yr ⋅ epeatG ⋅ r/FermentedHotSauce
Grilled Kimcheese. Kimchi with a whole peach and my garden cayennes blended into the paste. Fizzy, sweet, sour, hot. Combined my fermented peach kimchi hot sauce I posted a few days back with Duke's mayo for a sauce to coat inside the bread. 2 slices sharp cheddar. Pan fried in butter & sesame oil.4yr ⋅ insaneinthebrine ⋅ r/FermentedHotSauce
First batch came out so well last year that I’m doing it again!! Jalapeno, Serrano, sweet baby bell peppers, 2 little habaneros, garlic, onion, cilantro. 3% brine. Fermenting this one until the first of next year...3yr ⋅ OneArmedGamer666 ⋅ r/FermentedHotSauce
My green hot sauce is finished!! What do you guys think of my label?3yr ⋅ Scotty1119 ⋅ r/FermentedHotSauce
Just took my sauce from hobby to business! All fermented, and straight delicious.3yr ⋅ seanyk88 ⋅ r/FermentedHotSauce
First Timer - go big or go home - also tell me what I did wrong2yr ⋅ NOT-GOOD-MAN- ⋅ r/FermentedHotSauce
Pineapple Habanero lemon grass and ginger 1 month ferment. Amazing on a double smash pattie burger.3yr ⋅ spicy_eyecream ⋅ r/FermentedHotSauce
Just found this group. My Gf brought me a whole kit and I’ve spent months making various sauces. This is the latest, my pineapple hot sauce! I’ve never been much of a cook but this has become a hobby now!4yr ⋅ rexydan24 ⋅ r/FermentedHotSauce
Could stainless steel mesh be an alternative for weights in the brine?1yr ⋅ ArmTheApes ⋅ r/FermentedHotSauce
Angry Avocado. Homegrown fermented serrano, jalapeno and habaneros, blended with lime juice, splash of vinegar, garlic powder, black pepper, cilantro, Mexican oregano, and some delicious creamy avocados.3yr ⋅ insaneinthebrine ⋅ r/FermentedHotSauce
What’s the minimum amount of time I should keep these guys sealed up? Been 7 days and it smells amazing.1yr ⋅ itsrigdic ⋅ r/FermentedHotSauce
Just started this habanero and jalapeno mix. This is gonna be my first ferment. Wish me luck!2yr ⋅ Chroniaro ⋅ r/FermentedHotSauce
Should first-timers start with a mash or with a brine for hot sauce?4mo ⋅ underlander ⋅ r/FermentedHotSauce
I know it's not hotsauce. buBut I thought I would post incase anyone is interested in the follow up.2yr ⋅ hegsnoot ⋅ r/FermentedHotSauce
Most of my current stock of sauces from my homegrown peppers. Some have recipes at my ad-free blog. Others going into a cookbook I'm working on. I'm auctioning off a set of 8 plus my famous fermented mustard. Details in comments.3yr ⋅ insaneinthebrine ⋅ r/FermentedHotSauce
first time fermenting ~ should i push the peppers down so they stay under the liquid?2mo ⋅ noireraevan ⋅ r/FermentedHotSauce
Finally have bottled my first official batch of King of Habanero. I made about 100 bottles for giveaways and reviews. I got another 10 gallons being fermented for future batches! A splash-able habanero sauce with direct heat.3yr ⋅ Mitchells_Hotsauce ⋅ r/FermentedHotSauce
1st hot sauce ferment. 1st vacuum sealed ferment too.1yr ⋅ Objective_Priority_1 ⋅ r/FermentedHotSauce
When you have to cook your hot sauce outside because you're wife is 34 weeks pregnant 😂3yr ⋅ zachtries2lift ⋅ r/FermentedHotSauce
Working on a honey fermented mustard seed for a honey ferment mustard. Honey needs a minimum of 3% of its weight added in the form of water, for fermentation to begin. When adding something dry like seeds, it's imperative to also add the water. No water, no ferment. Update on this in a few months.4yr ⋅ insaneinthebrine ⋅ r/FermentedHotSauce
What do y'all do with the pulp after you blend? I used my last batch of fresnos in a chili and it was boss. Any other ideas?3yr ⋅ Its_a_Joe ⋅ r/FermentedHotSauce
What do you do with the dead bacteria? Lots of white crud is settling in my jars.1yr ⋅ itsrigdic ⋅ r/FermentedHotSauce
My very first fermented hot sauce! 1/2 lb of Fresno Chile, 1/4 of a yellow onion and 4 garlic cloves fermented in a 5% brine for 10 days. Blended with a little of the brine, fresh mango, juice from half a lime and a little acv.4yr ⋅ yukimontreal ⋅ r/FermentedHotSauce