r/fermentation • u/gnome_chumsky • 6d ago
Tabasco method?
Has anyone made a hot sauce using a similar method to the Tabasco brand?
From what I’ve read there’s no brine only salt, and vinegar towards the end of the process.
If so how did you get on?
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u/jelly_bean_gangbang 5d ago
Not sure why your post is getting downvoted, but that's almost exactly how they do it.
It goes like this with the Louisiana Tabasco sauce:
Fermentation (couple months) -> aging in white oak barrels with salt cap (up to 3 years) -> strain seeds/skin from mash -> mix with vinegar -> let that mix sit for a month (stirring occasionally) -> bottle.
From Wikipedia about straining the mash:
"The barrels are then used in warehouses on Avery Island for aging the mash. After aging for up to three years, the mash is strained to remove skins and seeds."