Recent content by blackgumbo

Thanks so much, I appreciate it. Make me a bit more confident. I certainly had a great ferment going, after opening my jars the smell was fantastic. Currently processing, and glad. :-)

Once I have my ferment done, its time to cook according to the original post's instructions. I see so many recipes out there calling for vinegar. Is this only for flavor and preservative value, or is there a greater purpose invovled? New guy question, but I saw nothing of the sort in the recipe...

Fantastic thread, took a while to read it through but as a newb, I'm in read mode. BUT, I did start two ferments in mason jars, no brine, just mash, salt and sugar, according to a recipe in a book for making Sriracha sauce. I blended up 40 or so ripe jalapeños, 7 or 8 cloves of garlic, a pretty...

Thanks for the warm welcome, pun intended. :-)

Greetings! I'm a gardener living between Houston and Galveston, growing lots of peppers (though I'm not yet a fan of super hot, I like some heat). Making some fermented hot sauces too, looking for a place of knowledge where I can learn and contribute what little I know, glad to find this forum.