Funky Classic #1
This is the first ferment of the season!
Started August 23rd, 2026 and lacto-fermented in a brine. You've definitely had a fermented hot sauce before - Tabasco is a classic example. The fermentation gives the sauce a bit of a 'funk' that deepens the flavors and also mellows the heat a bit from the ghosts. This is a punchy, salty, and sour sauce that would be great on anything and very similar to most Louisiana-style sauces.
- Made
- August 23, 2026
- Bottled
- September 12, 2026
- Yield
- 5 bottles
Heat
Very hot
~143,000 SHUestimated from what went in
What's in it
- Chocolate Ghost Pepper1,000,000 SHU(approx)🌱 White Hot Peppers - Chocolate Ghost150 g
- Cayenne Pepper40,000 SHU(approx)🌱 Johnny's Seeds - Red Ember200 g
- Garlic powder(eyeballed this - sorry!)
- Lemon Juice2 tbsp
- White Vinegar(approx - i addded bit by bit to lower the pH)2 cups
- Brine(approx - reserved from the ferment)1 cup
- Sugar3 tsp
- Xanthan Gum⅛ tsp
How it went
Ferment started August 23rd in a brine.
Day of bottling after about 3 weeks. You can see how cloudy it is and most of the bubbling has stopped which signals this ferment is done.
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Lot FUNKYCLASSIC1-2609-A · Grown and made at home