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Culinary Arts

Fermentation

Cheese and Fermentation

Beer Styles and Fermentation

Cider Making for Beginners

Common Misconceptions about Fermentation

Cultured Butter Facts

Essential Bread Leavening Agents

Fermented Condiments Around the World

Fermented Tea Types

Fermented Foods and pH Levels

Fermented Food Recipes

Fermentation Vessels and Equipment

Fermented Hot Sauce Types

Health Benefits of Fermented Foods

Homebrew Troubleshooting

Kefir Water and Milk Grains

Kombucha Brewing 101

Lacto-Fermentation Basics

Kimchi Varieties

Miso Types and Uses

Pickling Spices and Their Effects

Probiotic Strains in Fermented Foods

The Role of Salt in Fermentation

Traditional Fermented Foods

The Science of Fermentation

Yogurt Cultures Explained

Wine Varietals Quick Guide

Sake Brewing Essentials

Sourdough Troubleshooting

Sourdough Starters

Sauerkraut Making Steps

Tempeh Production Overview

Fermented Hot Sauce Types

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El Yucateco Habanero Sauce

Peppers: Habanero peppers, Fermentation Time: Unknown, Flavor Notes: extra hot, fruity, and earthy

Valentina Hot Sauce

Peppers: Serrano and puya peppers, Fermentation Time: Unknown, Flavor Notes: acidic, spicy with a hint of citrus

Frank's RedHot

Peppers: Cayenne peppers, Fermentation Time: A few months, Flavor Notes: a balance of flavor and heat, tangy with a hint of garlic

Nando's Peri-Peri Sauce

Peppers: African bird's eye chili, Fermentation Time: A few weeks, Flavor Notes: tangy, garlicky, and spicy with a hint of lemon

XO Sauce

Peppers: Various dried seafood, chili peppers, Fermentation Time: Not traditionally fermented, Flavor Notes: savory, seafood, spicy

Gochujang

Peppers: Gochu (Korean red chili peppers), Fermentation Time: Months to years, Flavor Notes: savory, spicy, and sweet

Kimchi Hot Sauce

Peppers: Korean chili pepper flakes (gochugaru), Fermentation Time: a few days to weeks, Flavor Notes: tangy, umami, and spicy

Crystal Hot Sauce

Peppers: Cayenne peppers, Fermentation Time: 1-3 years, Flavor Notes: bright, tangy, and a touch of sweetness

Salsa Macha

Peppers: Various dried peppers (e.g., árbol, morita), Fermentation Time: Not traditionally fermented, Flavor Notes: smoky, nutty, and spicy

Huy Fong Chili Garlic Sauce

Peppers: Red jalapeño peppers, Fermentation Time: Days, Flavor Notes: garlic-forward, spicy, and slightly sweet

Tabasco Sauce

Peppers: Tabasco peppers, Fermentation Time: up to 3 years, Flavor Notes: sharp, tangy, salty

Sriracha Sauce

Peppers: Red jalapeño peppers, Fermentation Time: Days to weeks, Flavor Notes: garlicky, sweet, and spicy

Jamaican Scotch Bonnet Sauce

Peppers: Scotch bonnet peppers, Fermentation Time: Weeks to several months, Flavor Notes: sweet, intensely spicy, and slightly fruity

Harissa

Peppers: Baklouti peppers, Fermentation Time: Not traditionally fermented, Flavor Notes: smoky, cumin-like, and hot

Green Pepper Sauce

Peppers: Green jalapeño or serrano peppers, Fermentation Time: 6 months to 1 year, Flavor Notes: bright, tangy, and moderately spicy

Sambal Oelek

Peppers: Fresh red chilies, Fermentation Time: Several days, Flavor Notes: raw chili flavor, vinegar tang, slightly salty

Piri Piri Sauce

Peppers: African bird's eye chili, Fermentation Time: A few weeks, Flavor Notes: lemony, herbal, and fiery

Cholula Hot Sauce

Peppers: Piquin and arbol peppers, Fermentation Time: A few months, Flavor Notes: mild, slightly sweet, and slightly vinegary

Belizean Hot Sauce

Peppers: Habanero peppers, Fermentation Time: Unknown, Flavor Notes: exceptionally spicy, fruity, and tangy

Louisiana Hot Sauce

Peppers: Cayenne peppers, Fermentation Time: at least 1 year, Flavor Notes: spicy, tangy, with a medium heat level

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