In recent years, fermented hot sauces have made their way back into style because many foodies are craving the funkiness. Not only does fermentation maximize the shelf life of your hot sauce but also improves on the already delicious flavor of pepper. The greatest hot sauce makers in the world usually ferment their product for …
Fermented hot sauce pH is a major factor affecting the product’s shelf life. Generally speaking, the lower the pH, the better your sauce will preserve. If the pH is too low, it may make the sauce taste overly acidic. As a rule of thumb, you should aim for a pH below 3.7 – but how …
Fermented Hot Sauce pH: Everything You Need to Know Read More »
Your fermented hot sauce brine percentage is one of the most important factors affecting the result of your fermenting efforts. In the best-case scenario, too little salt in brine makes the sauce taste unbalanced. In the worst-case scenario, it increases the risk of product spoilage. But too much salt may significantly slow down the fermentation …
What Should My Fermented Hot Sauce Brine Percentage Be? Read More »
Fermented hot sauce with fruit isn’t the easiest hot sauce type for a beginner to make. Not all fruits go well with hot peppers, and sugars may accelerate spoilage if the ingredients aren’t handled correctly. For this reason, I’ve created a detailed guide on how to nail hot sauce with fruit that will be useful …
Kimchi, a traditional Korean dish, is gaining popularity across the globe. It’s tasty, beneficial for health, and most importantly, can be made at home. But many beginners struggle with their kimchi not bubbling as it should. So, if you’re wondering what has gone wrong with your kimchi fermentation, I’m here to help. The kimchi not …
According to the U.S. Department of Agriculture, bananas are the third most popular fruit in the country. What’s not to love about them – they’re full of vitamin C, potassium, manganese, and they’re an excellent source of fiber. But they’re also quite sweet, and that’s why some people might avoid them. However, by fermenting bananas, …
People haven’t always been able to grow fresh produce year-round. So, they came up with ingenious methods of food preservation, such as fermentation. Kimchi, the staple of Korean cuisine, is the perfect example. It’s nutritious, delicious, and well-known for its salty taste. But if you’re making homemade kimchi, the saltiness can be challenging to achieve. …
Homemade kimchi is delicious and beneficial for your health. However, even though it’s not difficult to make, it’s not easy to get it right every time. Certain things can go wrong in the process, such as ending up with kimchi that has too much water in it. If this sounds familiar and your kimchi is …
If you love international food, you’ve probably heard of kimchi, a traditional fermented Korean dish. Since kimchi’s been around for thousands of years, hundreds of varieties are now in existence. One of the most popular is fresh, unfermented kimchi. If you’re wondering what the difference is between fresh kimchi vs fermented, you’ve come to the …
Fresh Kimchi vs. Fermented: What’s the Difference Read More »
Kimchi is a traditional Korean dish that’s becoming increasingly popular around the world, and due to its strong flavor and health benefits, a lot of people make it themselves at home. Although kimchi isn’t too hard to make, you may experience difficulties in the process. For example, you may think your kimchi is not fermenting. …
