Long Term Hot Sauce

There's an interesting debate in the fermented hot sauce world on how long you should leave your ferment going. Most people fall on the "couple of weeks" side of the argument but some people swear by longer. A lot longer. Up to this point I've stuck to the couple of weeks time frame but I received a bunch of hot sauces for Christmas so while I was working my way through those I decided to let a ferment that I had going ride it out. Today I finally turned the ingredients into sauce after four months of fermenting. The ingredients definitely looked different than when I first put them in the jar.

The final results are a sauce that definitely tastes different than any of my others. The acidity is drastically higher and the flavour is stronger. It ended up being a great balance between flavour and heat. I doubt I will regularly be doing ferments this long but I will definitely try it again from time to time.