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Crock of Time
@crockoftime.com

Last of my 2022 (Ash & Ember) and 2023 (Firefruit Elixir) hot sauce reserves from before the move. This summer I've been working on the next batch since the hiatus, feels good. #fermentation

Crock of Time
@crockoftime.com

I first experimented with smoking chilies in 2021 for hot sauce by adding them directly to the the bulk ferment. I knew I still had some tweaking to do but I haven't skipped smoking chilies since. crockoftime.com/logbook/fres...

crockoftime.comFresh + Smoked Hot SauceIf you’ve seen my original Vacuum Bag Fermented Hot Sauce logbook, you’ll know that I grow my own chilies and that I generally don’t harvest enough at any given time for a full batch of hot sauce…
Crock of Time
@crockoftime.com

In 2022 I experimented with different concentrations of smoked chilies in the sauce. This was the first time I reconstituted them before fermenting, and I did a ferment of only smoked chilies. That batch was super acrid, I don't recommend it. crockoftime.com/logbook/fres...

crockoftime.comFresh + Smoked Fermented Hot Sauce, Take 2Last year was the first time I smoked my own chilies to add to my yearly fermented hot sauce. This year, I wanted to do more with smoked chilies and cherry tomatoes, but I didn’t know exactly what.

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Crock of Time
@crockoftime.com

That year was also when I realized I could add fresh chilies, more out of necessity than anything because it was *too smoky*. I have a draft for 2023's Firefruit Elixir I never finished writing, but the gist is that I fermented 1pt with 1pt reconstituted smoked, then blended with 1pt fresh+vinegar.

Crock of Time
@crockoftime.com

There was no 2024 hot sauce 😥 but I've been thinking about it until I finally got some in the garden this year. I've simplified the process: ferment a batch, smoke and dry a batch, and when I'm ready, I'll combine the 3. This simplifies the timeline and means I can do the smoking in cooler weather.