RobertN wrote:Hi Robbie,
for the fermentation, additional sugar is not necessary at all. The lactic acid bacteria (LAB) can digest all kinds of carbohydrates.
You can add sugar afterwards, to round up your hot sauce. But if you not pasteurize it, the sugar will be soon converted to CO2 by the LAB's.
Good Luck!
Robert
Thanks for the info.
I was just worried that the fermentation wasn't working like my first batch because I forgot the sugar.
Everything else seems okay, brine is cloudy and smells great, just no bubbling.
How would I pasteurize it if I add the sugar later?