Tried fermenting my own hot sauce and ended up with science experiment

I got it in my head last month to make my own fermented hot sauce after seeing a video online. Grabbed some habaneros, carrots, garlic, and a 3% salt brine from the local store. Left it in a jar on my counter for 10 days burping it every day like the guide said. When I finally blended it up, the smell was like a mix of rotten socks and spicy fruit punch. I almost dumped the whole batch because I was sure I ruined it. But I tasted a tiny drop and it was actually incredible, super funky and complex like nothing from a bottle. My wife won't even go near the fridge now because of the smell though. Anyone else accidentally make something that smelled terrible but tasted great?

2 comments

2 Comments

henry10125d ago

First batch I made smelled like sweaty gym socks too, ended up being the best salsa I've ever had. Give it a few more weeks in the fridge, that harsh smell will settle down and the flavor gets even deeper. Just warn anyone opening the jar to brace themselves for a second.

the_anna25d ago

Henry101 is right about that funky smell being a good sign. The first few weeks are rough but that initial harshness is just the fermentation working its magic. Let it sit for a month and you'll be amazed at how much it mellows out.