Six weeks into fermenting my challenge sauce and the suspense is brutal

I began this ferment to create a ultra-hot sauce for an upcoming competition. The slow process is testing my patience like never before. What's the longest you've waited for a spicy prep to finish?

3 comments

Log in to join the discussion

Log In

3 Comments

ben_ross516mo ago

Man, I used to rush my ferments too until a two-month ghost pepper batch changed my mind. The flavor actually gets deeper and more complex if you just leave it alone. It's pretty much always worth the wait.

7

elizabethh636mo ago

Oh man, that whole waiting game with ferments is so real. I tried pickling some cucumbers last summer (way too excited to try them) and pulled them after like, a week. Total mush, and the flavor was just harsh vinegar. My neighbor, who does this a lot, told me I basically just made fridge pickles and to let them sit for a full month next time. It's a patience thing I guess, which I'm not great at. Letting stuff just sit there feels wrong, but it's usually right.

1

faith_smith6mo ago

Totally get that rush but waiting always wins.

1