So a few months back I was reading a post by one of my favourite food bloggers Hank Shaw, and he opened my mind to more fermentation that I really enjoy but never really put it together. A fermentation that is more than a delicious, complex way to get you wasted, A fermentation employed by, apparently, a lot more people than I had realized, including an old standby. Tobasco. Being no stranger to fermented goods and barrel aging things to delicious effect, I decided to try my hand at hot sauce. I started by doing what anyone else would, I sent a link to the friend who uses as much hot sauce as I do, and said let's do it!!
Here is the start of our Hot Sauce Adventures...Read More