- Dec 19, 2011
- Reaction score
I have been wondering if I could make fermented hot sauce without using the brine which is a bit too salty for me. At the same time, I don't want to use only vinegar to blend with the fermented peppers. Any other suggestions for liquids to blend with other than brine or vinegar? Would beer work (given that this is a beer web site after all)?
FWIW, I used some vegetable broth and it seemed to work well. It has a savory flavor that tamed the vinegar "twang" without being too salty. I have no idea if there's any problem with using that but if there is, I sure havent observed it. The sauce is delicious and almost gone now.