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That's cool. That's how I've been making sauces all along, just recently starting to add vinegar to bring the pH down, but it's already down hahahaha Only small thing I do different is I have garlic in the fermenter. And I sometimes use the leftover brine to marinate chicken or jerky

I open the jars frequent enough I don't have to worry about bottle bombs. You're right though, if I'm going to gift out it's good to make sure fermentation doesn't continue

Been making fermented hot sauces for a couple of years, process has always been the same Recently got a ph meter to take my sauce to the next level. Blended up two sauces today, checked the ph and they both read 3.5 I ferment for about a week in a kimchi container and use a 3.5% pickling...

That's correct. On my desk at work I have several opened commercial sauces, would be nice to have mine with them

I want my sauces to last a while and want them to be stable enough to sit out of the fridge. To do that do I just need the ph to be at 4 or less? I bought and received my first pH meter to do just that. I dissolved the buffer solution labeled pH 4.01 in 250 ml of water. Water was 75 degrees f...

Thanks SL, great info

Good idea thanks

Here's my plan for now Today going to make pickled scorpion eggs. I picked scorpion because scorpion eggs sounds cool. 12 eggs, pickling salt, baby dill, and 1 maybe 2 scorpions Also going to make fermented tomato based ghost pepper sauce. I got two pounds of tomatoes, will add garlic and 1...

Was at a grocery store yesterday and saw fresh ghost, scorpion, and scotch bonnets. I later learned bonnets are like habs but it's not something I've seen before. Each container was 2 oz while the bonnets are 4 oz. Habs were on sale too so I bought a bunch of those I need recipe ideas please. I...

Just read the sticky post and I wonder if I should change my process. Been making hot sauce the following way for years now and haven't had an issue, curious if I can get a better sauce by following the posted process I use an ejen container with the vacuum lid. I de-stem peppers, chop in half...

Thanks, yeah I just have it in the fridge. I thought I read somewhere that if the room it ferments in is warm then it'll only take about a week. I'll let it sit longer, thanks again

Hi, New to this site, so far loving it. Been making hot sauce from fermented peppers since October. I don't pasteurize it, just blend it up straight from the fermenter then place it in the fridge afterwards. Seems like my sauces last a while in the fridge but recently I started fermenting and...