A Beginner’s Guide to Fermented Hot Sauce: Let It Rot (In a Good Way)
Fermentation sounds like something that belongs in a lab, not your kitchen—but trust the process. This beginner-friendly guide shows you how to turn peppers, salt, and time into bold, tangy hot sauce that tastes like you actually know what you’re doing. No explosions, no weird science disasters, just ridiculously good flavor with a little funk and a lot of confidence.