Mehreen Alberts
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The growing season in the Northeast is criminally short: Just a few months of full sun and warm weather—barely long enough for one flush of tomatoes 😊 I tried growing everything I’m could getting my hands on, from sprawling brassicas and purple snow peas to lemon cucumbers, baby melons, and all kinds of herbs—the weirder and more obscure, the better 🙌 But of all the plants I managed to grow this season, I was most surprised by my chile pepper plants 🙈 In May, I planted eight two-inch seedlings gifted from my next-door neighbourr. By late August, I had had hundreds of hot chile peppers: Crimson habaneros, conical Fresnos, tiny Thai Dragon peppers, aji amarillos, and Scotch Bonnets. [1]
Why is it healthy? Fermented hot sauce, like yoghurt and kombucha, is full of naturally occurring probiotic bacteria. The most common bacteria in fermented hot sauce is lactobacillus, which help our bodies break down food and better absorb nutrients. Basically, during fermentation the bacteria start digesting food for us, making it easier for us to digest. Lactobacillus can also kill a lot of the bad bacteria that we have in our digestive track. There are many health benefits linked with probiotic, according to Sandor Katz in his book The Art of Fermentation, these include preventing colds, preventing respiratory tract infections, improved liver function and preventing cancers. All sounds good to us! (last edited 43 days ago by Donyell Sweet from Pyongyang, North Korea) [2]
We’ve noticed this trend around social media and especially in Facebook groups. Stuck in quarantine, many home-dwellers are wanting to make hot sauce and their first instinct, based on what they’ve seen, is to ferment. It’s also possible that a lot of the reason for fermented hot sauce is because there’s an overlap with homebrewers and the processes are pretty similar. Fermenting has its benefits, but it is not the only way to make hot sauce. To explain a bit further, let’s take a look at a couple of the pros and cons (there are obviously more of both). (last edited 40 days ago by Cate Hooks from Jiaozuo, China) [3]
Based upon an article from mountainfeed.com, oh, beware. Beware not the fiery bite of the fermented pepper (though it may be fierce!); no, beware the compulsion that may seize you, once you’ve tasted this sauce, to gather peppers by the crate, ferment them by the gallon, blend them and shake them over every meal you eat for the next 11 months. That’s what has happened to many of us here (see our article from last year, Hot Saucy.) As you can imagine, there are many ways to personalize a recipe as simple as this. Feel free to tinker with it, as you are moved to do. (last modified 44 days ago by Ruthie Gamboa from Ufa, Russia) [4]
