Comment by sbf501

I started making fermented hot sauce during COVID in 2020. There's a fancy grocery store near me that sells scorpions, ghosts, and reapers, as well as burdock, tamarind, mango, etc. I usually fermented for a week, and I've tried longer with little difference. I made an entire spreadsheet full of recipes that I tried, but ultimately I thought the fermented sour flavor overwhelmed everything. So, I started making them without fermenting, but with a little cooking to help break down some of the fruits and veggies and blend the flavors, and suddenly everything tasted 10x better. I was surprised, because for some reason I got it in my head that hot sauce must be fermented, when that's totally not true. Anyway, my $0.02 on fermenting hotsauce.