What is fermentation? It’s a process that uses friendly bacteria to create an environment that changes a flavor profile for the better. In hot sauce creation, that’s lactobacillus bacteria, as in Kombucha, sour beer, Sauerkraut, etc. The basics are that fermentation is a very controlled decomposition of ingredients that create a complexity that just can’t be achieved with fresh ingredient hot sauce. Also, fresh hot sauce has vinegar added to add the sour factor, whereas fermented hot sauce is producing it’s own enzymes and the creation of the acids known in, you guessed it, vinegar. when the goal is accomplished, the process creates a shelf stable product that lasts a very long time while never needing refrigeration.
Two of the most famous fermented sauces are Tabasco and Sriracha. Because Tabasco the company is so established and have a ceaseless care for their product, ferment their sauce for a minimum of 3 years in salt brine in their very own oak barrels that they create themselves. As Huff’s Hot Sauce, we ferment our sauces in salt brine for anywhere from 1 month to 1 year in attempt to create the most complex and deep flavours as we can. Our biggest recipe so far has been a whopping 3 gallons, but usually we have a couple of litres on the go. Once that is complete, the process starts all over again.
This a great little summary to explain the difference. Although I explain this to my customers, your explanation is a little more succinct.
Love the site!
Thanks for the comment Shawn!