Left my pepper mash alone and it became something special

Honestly, I had a bunch of hot peppers from my garden and decided to make a fermented mash. I chopped them up, mixed in some salt, and packed it into a jar. Tbh, I got busy with work and didn't touch it for almost five weeks. When I finally checked, the top had a bit of kahm yeast, which I just skimmed off. The smell underneath was deep and fruity, not just spicy. I blended it into a sauce and it had this complex flavor that wasn't there at two weeks. Now I know that extra time really lets the flavors develop. It's my go-to method for any pepper ferment now.

3 comments

3 Comments

the_susan3d ago

Doubt the wait makes it that much better.

kim.zara3d ago

Totally get what you're saying! People build up this huge idea of something just because they had to wait for it. It happens with movies, restaurant openings, all that stuff. The hype gets so big that the real thing can never live up to it. A lot of times, the waiting just sets you up for a letdown.

sean_cooper1d ago

Wait though... sometimes the waiting is the best part? Like you get to really look forward to it and that feeling is its own thing. Not everything gets wrecked by hype.