Condiment
Fermented Hot Sauce
S tier
Fermented hot sauce is chilli mash that soured with salt before vinegar or as the whole acid: deeper, funkier, sometimes cloudy. Craft bottles and many traditional sauces live here. A spoon in a stew. Fresh-vinegar cayenne is brighter and thinner. Taste for clean ferment, not rot.
Track this ingredient
Unit
Characteristics
Preparations
StewTable Funky
Traits
Cloudy OKCraftDeeperFunk DepthNot Only Vinegar BrightNot RotSalt MashSpoon
History
Salt-mash chilli ferments were a keeping sauce across the tropics and the American South.
Craft fermented hot sauces exploded as a funkier alternative to thin vinegar red.
Fermented versus fresh-vinegar became a label distinction.