https://www.offthedeckhotsauce.com/blogs/stories/a-taco-seasoning-worth-being-excited-about 2026-08-14T12:02:00-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/otd_hero_taco-seasoning_2400x1256_5dc2ec8d-bb5d-4b9c-87c5-c66bb6c4bce8.png?v=1786726920 A Taco Seasoning Worth Being Excited About https://www.offthedeckhotsauce.com/blogs/stories/we-started-off-the-deck-in-2016-heres-what-we-actually-learned-about-fermented-hot-sauce 2026-08-14T16:21:17-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/OTDHS-Blog1B_eceeb2fe-548b-420e-b858-df73956998fe.jpg?v=1776883096 We Started Off the Deck in 2016. Here's What We Actually Learned About Fermented Hot Sauce. Bowl of chilis in the fore ground with fermentation jars on a counter in the background https://www.offthedeckhotsauce.com/blogs/stories/koji-fermentation-in-hot-sauce-what-it-is-why-we-did-it-and-what-it-tastes-like 2026-08-14T13:06:00-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/otd_hero_koji-fermentation_2400x1256_275d2912-bee4-4b3d-854e-32405967ed7d.png?v=1786726955 Koji Fermentation in Hot Sauce: What It Is, Why We Did It, and What It Tastes Like https://www.offthedeckhotsauce.com/blogs/stories/what-is-lacto-fermented-hot-sauce-and-why-we-only-make-it-one-way 2026-08-14T16:23:04-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/Screenshot_2026-06-01_at_13.20.59_2d220580-d562-4b58-9283-1d1ceb28fff1.png?v=1786653640 What Is Lacto-Fermented Hot Sauce? (And Why We Only Make It One Way) Off the Deck blog hero for an explainer on lacto-fermented hot sauce and the one way we make it https://www.offthedeckhotsauce.com/blogs/stories/whats-actually-different-about-small-batch-hot-sauce 2026-08-14T16:21:44-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/OTD_Card_Dark.png?v=1786653640 What's Actually Different About Small Batch Hot Sauce? Off the Deck title card on a dark ground for an article on what makes small batch hot sauce different https://www.offthedeckhotsauce.com/blogs/stories/fermented-hot-sauce-explained 2026-08-14T16:20:45-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/otd-faq-pillar-header_e0491005-c023-4b4c-ba6a-48cc3d33bd86.png?v=1786653640 Fermented Hot Sauce, Explained: The Four Questions We Hear Most Off the Deck blog hero for an explainer answering the four questions asked most about fermented hot sauce https://www.offthedeckhotsauce.com/blogs/stories/lacto-vs-koji-fermentation 2026-09-23T11:52:46-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/lacto-vs-koji-header.png?v=1786653640 Lacto vs. Koji: Two Fermentations, Two Completely Different Hot Sauces Off the Deck blog hero comparing the two fermentations behind the lineup, lacto-fermented and koji-fermented hot sauce https://www.offthedeckhotsauce.com/blogs/stories/ten-years-fermented-hot-sauce 2026-08-13T15:40:40-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/ten-years-blog-header_de4ff8e4-3796-4163-8172-b26c84cf97c0.png?v=1786653640 Ten Years of Fermenting: What a Decade Taught Us About Patience Off the Deck blog hero for ten years of fermenting and what a decade of small batches taught us about patience https://www.offthedeckhotsauce.com/blogs/stories/why-we-wait-eight-months-kojihachi 2026-08-14T12:59:15-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/header-1600x900-light_e698d1a3-b526-4a42-a693-2a2fbe9f25df.png?v=1782418577 Why We Still Wait At Least Eight Months for #KojiHachi #KojiHachi koji-fermented umami hot sauce — eight-month-minimum ferment, Off the Deck Hot Sauce https://www.offthedeckhotsauce.com/blogs/stories/how-to-use-fermented-hot-sauce 2026-08-17T13:03:54-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/finishing-move-header-1600x900_7cbb2790-f900-4781-a73a-dafad4d8db31.png?v=1786653640 The Finishing Move Off the Deck blog hero for The Finishing Move, on layering fermented hot sauce over food after the fire https://www.offthedeckhotsauce.com/blogs/stories/peach-habanero-hot-sauce-why-it-got-hotter 2026-08-13T15:40:40-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/otd-manifesto-1600x900_86f9501c-c67a-4b6c-990e-3057db48955e.png?v=1786653640 We Added Peaches to Make It Milder. It Got Hotter. Off the Deck blog hero for the story of why adding peaches made Habanero #CrazyAsAPeachOrchardBoar hotter, not milder https://www.offthedeckhotsauce.com/blogs/stories/how-to-use-fermented-hot-sauce-summer 2026-08-14T16:28:46-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/1_Beyond_Wings.png?v=1786653640 Beyond Wings: A Summer Pairing Guide for Fermented Hot Sauce Off the Deck blog hero for Beyond Wings, a summer pairing guide for fermented hot sauce https://www.offthedeckhotsauce.com/blogs/stories/from-the-valley-pepper-terroir 2026-07-30T19:41:02-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/nsehnstc70358azg5vlti9ej9qct.png?v=1783959058 From the Valley: Why Where a Pepper Grows Ends Up in the Bottle Red sun over green Red River Valley fields under a bold blue summer sky, with the Off The Deck Hot Sauce logo. https://www.offthedeckhotsauce.com/blogs/stories/fermented-vs-vinegar-hot-sauce-what-lacto-fermentation-actually-does-to-a-pepper 2026-08-14T16:22:48-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/gveugxigb2cmg6xgo86zw5qcvrk1.png?v=1786380788 Fermented vs. Vinegar Hot Sauce: What Lacto-Fermentation Actually Does to a Pepper Off the Deck blog hero reading Fermented vs Vinegar, with the subhead What lacto-fermentation actually does to a pepper https://www.offthedeckhotsauce.com/blogs/stories/drink-your-heat-fermented-hot-sauce-cocktails 2026-07-29T09:16:04-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/tjqqnkal6vgspl168bt3ft22npns.png?v=1784651694 Drink Your Heat: 3 Fermented Hot Sauce Cocktails for a Summer Cookout Off the Deck Hot Sauce — Drink Your Heat: three fermented hot sauce cocktails for a summer cookout https://www.offthedeckhotsauce.com/blogs/stories/fermented-hot-sauce-recipes-summer-grilling 2026-08-17T13:03:07-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/otd_hero_fire-up-the-grill_2400x1256_40c9633b-814f-41dd-a52b-b145f65d966a.png?v=1786742872 Fire Up the Grill: 6 Unexpected Ways to Cook With Fermented Hot Sauce This Summer Off the Deck Hot Sauce 'Fire Up the Grill' cover graphic: six ways to cook with fermented hot sauce this summer. https://www.offthedeckhotsauce.com/blogs/stories/does-fermented-hot-sauce-need-refrigeration 2026-08-13T15:40:40-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/otd-refrigeration-hero-2400x1256.png?v=1786653640 Does Fermented Hot Sauce Need to Be Refrigerated? Off the Deck blog hero for a guide to refrigerating and storing fermented hot sauce https://www.offthedeckhotsauce.com/blogs/stories/how-to-read-a-ferment-kahm-yeast-vs-mold 2026-08-14T16:23:45-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/OTD_2026-08-06_hero.png?v=1786653640 Cloudy, Fizzy, or Fuzzy: How to Read a Ferment Off the Deck blog hero for a guide to reading a ferment: telling kahm yeast from mold on the surface of a brine https://www.offthedeckhotsauce.com/blogs/stories/pepper-harvest-fermentation-field-to-brine 2026-08-14T16:22:15-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/otd_aug11_hero_2400x1256_8cbc7305-c3b4-4e3a-9341-94bd9470a316.png?v=1786134852 A Year of Sauce in One Harvest: What Happens Between the Field and the Brine Off the Deck production log sheet showing the 2026 pepper harvest window and field-to-brine timings https://www.offthedeckhotsauce.com/blogs/stories/why-fermented-hot-sauce-pours-thin 2026-08-13T08:00:03-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/q9f1bo1gpnse8ltgn8trrbgnr71x.png?v=1786286727 The Ingredient We Leave Out: Why Our Hot Sauce Pours the Way It Does Off the Deck process note diagram showing a fermentation vessel with the measured brine return line marked in chili red https://www.offthedeckhotsauce.com/blogs/stories/how-hot-is-it-scoville-scale-fermented-hot-sauce 2026-08-18T08:00:04-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/hydcvsuc4yw2e39szzc72sr79r1w.png?v=1786288685 How Hot Is It? The Honest Answer to the Question We Get Most Off the Deck certificate of analysis sheet with the Scoville heat units field left blank and a jalapeno range band from 2,000 to 8,000 https://www.offthedeckhotsauce.com/blogs/stories/five-simple-meals-hot-sauce-makes-better 2026-08-25T08:00:02-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/bgsk221stcjei2zfdhw4tgafkla7.png?v=1787079184 Five Simple Meals a Bottle of Hot Sauce Makes Better A cost ledger listing five simple meals, the Off the Deck sauce paired with each, and the price per serving https://www.offthedeckhotsauce.com/blogs/stories/fermented-hot-sauce-fall-cooking-braises-chili-soup 2026-09-01T08:00:03-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/ne2g1xda3dx244w103br0f0ivjir.png?v=1787089197 The Grill's Cooling Off. The Sauce Isn't. Chart: capsaicin stays flat across a four-hour cook while aromatic compounds fall away within the first hour. https://www.offthedeckhotsauce.com/blogs/stories/umami-koji-fermentation-glutamate-hot-sauce 2026-09-08T08:00:02-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/OTD_FifthTaste_hero.png?v=1787777133 The Fifth Taste, Measured https://www.offthedeckhotsauce.com/blogs/stories/hot-sauce-gift-guide 2026-09-22T15:30:57-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/Otdgift-blog.jpg?v=1790109057 The Hot Sauce Gift That Isn't a Gimmick https://www.offthedeckhotsauce.com/blogs/stories/why-fermented-hot-sauce-changes-after-opening 2026-09-29T08:00:02-05:00 weekly https://cdn.shopify.com/s/files/1/0691/7006/9551/articles/egh5cx70324z4gmmdb01a3rhshyz.png?v=1790115019 The Bottle Changes After You Open It Off The Deck production log: a timeline showing the lacto sauce flavor drifting from day one to month two while the pasteurized koji sauce holds steady after opening.