kibaumm 1 Posted June 10, 2011 Hello my friends!!! I have a doubt! I prepared a sauce of peppers fermented, but the sauce lost a lot of the "hotness" I use bhut jolokia + Dorset Naga+ habanero Luciferino... I use mature pepper + salt + sugar and liquefy.. I put in my system of fermentation, after 60 days i stop the fermentation and add vineger... wait more 20 days to use!! I did something wrong? why the pepper lose the "hot"??? thanks Share this post Link to post Share on other sites
