Fermented Hot Sauce Workshop
Fermenting Hot Peppers: Fresh vs. Dried vs. Mash Analysis
What is the best way to ferment peppers? We compare whole fresh peppers, dried chilis, and traditional pepper mashes for flavor and safety.
Hot Sauce
Fermented Hot Sauce Workshop
Xanthan Gum and Consistency: The Technical Secret of Hot Sauce
Why does your hot sauce separate? We explore the science of emulsification and how to use xanthan gum for professional, stable results.
Fermented Hot Sauce Workshop
The Scoville Scale and Fermentation: Does Heat Level Change Over Time?
Does fermentation make hot sauce hotter or milder? We explore the stability of capsaicin, pH impact on heat perception, and the Scoville scale.