Hot take: salt ratios in hot sauce are way too high in most recipes I see online

I was reading a post in here last week where someone said they use 3% salt by weight for their habanero ferment. That seems super high to me. I've been running my shop for 6 years and I do most of my pepper ferments at 2% and they come out perfectly every time. The fermentation is still active and I don't get mold or kahm yeast. Has anyone else noticed that 3% just makes everything taste like a salt lick by the time you're done?

2 comments

2 Comments

nathan_foster6026d ago

Honestly, 2% has always worked fine for my ferments too.

eric_ramirez6726d ago

Wait, are you doing your ferments at room temp or in a cooler spot? Because I've found that 2% works fine at higher temps but if your place runs cold that 3% might be needed to keep things clean.