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

3 Comments

ben_ross515d 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.

elizabethh635d 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.

faith_smith5d ago

Totally get that rush but waiting always wins.