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Can confirm most of this but I disagree with the advice to stop fermentation by any means. To the contrary I like to keep my lacto hot sauces fermenting in the

Can confirm most of this but I disagree with the advice to stop fermentation by any means. To the contrary I like to keep my lacto hot sauces fermenting in the fridge for a year before using them - much deeper, more complex flavor.

Duanemclemore 2y ago
Same. I have a fermented ghost pepper sauce that's been working in the fridge for almost a decade. I pretty much only use it to start other sauces these days but when I taste it, it's freaking fantastic.
dunham 2y ago
I also disagree with their lack of oxford comma. :) I did lacto once because I had a bunch of habanero from the farmers market and wanted something that could sit around for a while. But I usually don't plan ahead, so typically it's habanero and a garlic clove under the broiler and then blended with some lime juice - a bottle at a time, as needed. A recipe I got from Rick Bayless. The grocery store has been out for a few weeks, so I may need a different strategy. And I should branch out more.
- waldothedog 2y ago
  Rick Bayless is my hero
hermitcrab 2y ago
I took a batch and A/B tested it. Simmering one half, but not the other. I preferred the simmered batch. Not much of a sample size though...
- Dylan16807 2y ago
  Did you test it right away, or after some amount of time? If it improves the flavor right away, you can try option C of simmering not quite the entire batch, so that fermentation resumes after you recombine.
  - hermitcrab 2y ago
    I tested it right away. Won't leaving it fermenting cause pressure to build up in the bottle? And the contents to exit when you open it?
    - doctorhandshake 2y ago
      I’ve never had that issue but I can’t say you wouldn’t. My experience is that the fermentation that goes on in the fridge, for nearly anything but the most active Tepache, is pretty gentle. You should be ok if you leave a little headroom and/or don’t seal the bottle all the way.

Duanemclemore 2y ago

Same. I have a fermented ghost pepper sauce that's been working in the fridge for almost a decade. I pretty much only use it to start other sauces these days but when I taste it, it's freaking fantastic.

dunham 2y ago

I also disagree with their lack of oxford comma. :) I did lacto once because I had a bunch of habanero from the farmers market and wanted something that could sit around for a while. But I usually don't plan ahead, so typically it's habanero and a garlic clove under the broiler and then blended with some lime juice - a bottle at a time, as needed. A recipe I got from Rick Bayless. The grocery store has been out for a few weeks, so I may need a different strategy. And I should branch out more.

waldothedog 2y ago
Rick Bayless is my hero

hermitcrab 2y ago

I took a batch and A/B tested it. Simmering one half, but not the other. I preferred the simmered batch. Not much of a sample size though...

Dylan16807 2y ago
Did you test it right away, or after some amount of time? If it improves the flavor right away, you can try option C of simmering not quite the entire batch, so that fermentation resumes after you recombine.
- hermitcrab 2y ago
  I tested it right away. Won't leaving it fermenting cause pressure to build up in the bottle? And the contents to exit when you open it?
  - doctorhandshake 2y ago
    I’ve never had that issue but I can’t say you wouldn’t. My experience is that the fermentation that goes on in the fridge, for nearly anything but the most active Tepache, is pretty gentle. You should be ok if you leave a little headroom and/or don’t seal the bottle all the way.