Peppers, bacteria and time

Fermented hot sauce has become an annual ritual for me.

John I. Carney

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Last year’s batch, right after bottling. Because most of the batch was sold at a church bazaar, the name is a playful reference to a quote from John Wesley, the father of Methodism.

I did a post on fermented hot sauce two years ago, when I first got started. But I’ve learned a little more since then, and changed some of my practices. So when a Facebook friend asked me how I make hot sauce, I didn’t just want to link her to that old post. And it’s been long enough that I thought I could get away with a…

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John I. Carney

Author of “Dislike: Faith and Dialogue in the Age of Social Media,” available at http://www.lakeneuron.com/dislike