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Sauces and condiments from USA
Red hot peppers are ground with salt and left to ferment on their own in barrels, for anything from two weeks to three years, before the mash is made into hot sauce. A study by Louisiana State University researchers followed one such mash for 18 months and found lactic bacteria and yeasts living together the whole time.
| Red hot chilli peppers | Red peppers, ground to a mash[watts2018] |
| Salt6–10 % | The three levels tested in an LSU barrel study[awad1986] |
| Starter | spontaneous |
Total time across the recorded steps: 14 days – 3 years
What changes: Starting material: ripe red hot peppers
Output: ripe hot peppers.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Red hot peppers are ground with salt and left to ferment on their own in barrels, for anything from two weeks to three years, before the mash is made into hot sauce. A study by Louisiana State University researchers followed one such mash for 18 months and found lactic bacteria and yeasts living together the whole time. Made in 5 steps over 14 days – 3 years. The longest step, ferment naturally, takes 14 days – 3 years (Watts E.G 2018). Salt is 6–10 % (Awad A.R. 1986). Lactic acid bacteria and yeasts in a symbiotic association does most of the fermenting.
| Main step | 14 days – 3 yearsReported[watts2018] | Ferment naturally |
|---|---|---|
| Salt | 6–10 %Reported[awad1986] | Grind with salt |
This entry follows the microbiology of a long natural mash ferment, as measured over 18 months. The barrel-aged Louisiana entry covers the full sauce method. Traditional high-salt Chinese chilli products use 15–22 % salt (see its entry), against 6–10 % here.
The pH fell significantly as acid built up during fermentation (Watts 2018). The salt levels in the LSU mash studies were 6, 8 and 10 %.
Every number is labelled with how it is known. How this atlas is made
Louisiana has long been known for hot sauce made from Tabasco pepper, and the mash is usually fermented in oak barrels (Koh 2005). In 1986 a Louisiana State University dissertation by Awad tested 6, 8 and 10 % salt in oak and plastic barrels over two years and found the 8 % salt oak mash kept the most pectic substances. In 2005 Koh found no significant difference between oak and plastic barrels over two years. In 2018 Watts and colleagues followed a mash for 18 months.
