Sort of. It’s more complex than that, but yeah. You basically add your peppers (and everything else), add water + salt, seal, and wait. There’s yeast all over the peppers that will start digesting the sugars and break things down. You then just blend it all up when fermentation is done and you’ve got some of the best hot sauce you can get.
Sort of. It’s more complex than that, but yeah. You basically add your peppers (and everything else), add water + salt, seal, and wait. There’s yeast all over the peppers that will start digesting the sugars and break things down. You then just blend it all up when fermentation is done and you’ve got some of the best hot sauce you can get.
so you coat the peppers in yeast?
No. There’s already yeast on just about everything in the environment. You don’t add any.