. In practice, most commercial hot sauce producers aim for a pH level of 4.2 or lower, just to be safe. For truly shelf-stable homemade sauces, the popular standard for pH is even lower—3.4 or below.
*Some might worry about opening up the jar to taste their ferment for flavor and acidity. Letting in oxygen could encourage yeast growth. But after a week or two, most of the fermentation should be complete: The system is acidified, and most of the free sugars have been metabolized. Under these conditions, kahm yeast has a much harder time growing.
If you’ve opted for a mash, then you can technically stop there: That coarse-textured, fermented mash itself is a versatile condiment that can be spread, spooned, or easily incorporated into other dishes. But you’re here to make sauce. You’ll likely need to introduce some form of added liquid to your mash in order to blend it to a saucy consistency. That brings us to Step 9...Additives fall under two broad categories: Seasonings and additives to adjust consistency.
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