What you need to know before bottling fermented hot sauce
To ferment homemade hot sauce and obtain a complex flavor, it is advisable to choose tall, narrow containers that limit contact with the air.
Many enthusiasts make their own hot sauce, and the fermented version is one of the most popular, with intense, sweat-inducing results. For fermentation to work well, the container matters just as much as the recipe.
Tall, narrow bottles are ideal. A wide-mouthed jar allows too much contact with air, while narrow containers keep the fermentation process active. Lactic fermentation, responsible for the final sauce, requires the chilies to be oxygen-free, and tall, airtight jars minimize air contact.
As long as they're narrow enough, there are many material options. Glass with an airtight lid is an excellent choice: it's easy to clean, provides good oxygen insulation, and allows you to monitor the fermentation process. Ceramic works if it can be sealed tightly, and even food-grade plastic is acceptable.
The goal of fermentation is to enhance flavors that would be lost in a simple vinegar sauce. Chef Dan Kluger explained to Bon Appétit: "What makes fermentation so appealing is that it gives hot sauce a complex and balanced flavor."
If you prepare the sauce as a paste, by chopping the chilies and mixing them with salt and a little water, it can float on the surface of the liquid. This doesn't encourage bacterial growth and can promote yeast growth. Narrower jars leave less room for this to happen, especially if the paste is tightly packed.
Choosing the right container before starting the fermentation process ensures a sauce that is worth the time invested in its preparation.
