Let's talk about fermenting

Why ferment hot sauce? The simple answer is 'flavour!' Fermenting chillies with onions, carrots, garlic, capsicum and salt produces a sauce with real depth of flavour. You may have heard of 'umami' a Japanese word which literally translates as 'delciousness' - well fermented hot sauce (and other fermented products) are full of it. I think of it as that lip smacking bite / tang you taste when you eat mature cheese, marmite or anchovies and countless other examples too numerous to mention. By making hot sauce using fermentation I am able to achieve a product that not only has a hot spicy kick but also a delicious underlying flavour that actually enhances the taste of your dish rather than simply overpower it with searing heat.