Originally Posted by GotGarlic
A few bags? How many peppers did he use? And how much sauce did he make? What were the ingredients he used and in what amounts?
Based on the kimchi I've had, I don't think fermentation reduces the heat level.
It made about 3/4 of a soup bowl. Maybe just over a cup of sauce. He used the peppers, 2T of distilled white vinegar, and has now added two teaspoons of sugar. The sugar really helped round it out. Now it's down to a 10 on the hot scale. It would be fun to see how this shapes up, but it will be gone within a week. :)
I was thinking that age would reduce the heat and that fermentation would be a byproduct of aging. The lactobacillus acid would actually probably make it hotter, now that I think about it.