Fermented hot sauce

[VW911]

Can I ask why you wouldn't boil it? I just made my first sauce (searched here for Xanthan gum because of it separating) and boiled mine. My understanding is that it stops the fermentation makes things much easier to blend and ensures its safe.

I don't "boil" mine, just heat it to about 75C for about 5 minutes. Just enough to sterilise it, thus making it keep much longer. The only downside of this is that it kills off all of the lacto bacteria (the supposedly "gut friendly" bit.)
It's not about gut health for me, it's the flavour!

 

[MrJay83]

Same here. My kraut is for that.