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Tom, first of all, having had a look at your website, I really like the look of your stuff and it sounds great as well!  Good price point as well, that's the sort of thing I want to be aiming for as some people charge what is, in my opinion, too much - like £6 a bottle, or £4, but for what I...

Hello there the both of you!  I'm making steps towards small scale production.  Good to see some other UK folks on here, might have some questions for you...  I'm currently looking into my production premises.  I'm working on a purpose built kitchen in an outbuilding at home, but am considering...

So I decided to get one of the plastic kimchi ones, ordered it last night and amazingly it was here this morning!  I'm very impressed with it actually, the inner vacuum lid is a major bonus.  I went for a 3.4 litre one to see what they're like and it will easily fit in the fridge, so even if not...

Thanks for all the replies thus far people, loving it, so many options!  I've gotta say, those Korean numbers look fantastic, they look to be very convenient with the inner lid, friendly price, and they are available in the UK which is good for me.  So, I'm thinking these have moved out into...

Hi, I've been fermenting for about a year now and am starting to feel fairly confident with it.  Thus far I have been using Mason jars, both the classic size and the double size ones, to good effect, with pickle pipes to release air and generally cabbage leaves to keep stuff submerged although I...

I can't comment on hot sauce as I am obviously still learning, but I can say that in general cooking, I've never successfully removed high levels of salinity, and due to long running experiments with corned beef this is something I've tried to do a few times.  I've tried the potato trick and as...

Thanks for the replys all, very useful, I see some of you have success with as low as 2% so I'm feeling much more confident about a lower amount of salt.  SmokenFire, you managed to point out the obvious thing that was totally eluding me - use a smaller jar - and I'll run with that and start a...

I'm continuing to experiment with fermented sauces.  With the help of this forum I've had some success, in that I've managed to successfully ferment peppers and turn that into passable sauce.  However, I am finding the finished product to be much too salty.  My last batch was made using a 10%...

  Yup that helps a lot!  So I could for instance just give it a quick but hard boil to stop fermentation, then simmer very gently long enough to get desired thickness and bottle.  Think I more or less have gotten an understanding of the process now, but will probably find many more questions to...

  Hmm, I'm reading it as pre-existing spores can safely reside in an acidic environment, and so long as it remains below 4.6 on the PH scale, these spores will remain dormant and not make the deadly toxin.  And it says you have to get the temperature to at least 240f to kill the spores, which is...

  Ok, so based on this handout, it is impossible for me to get the temperature of the sauce high enough to kill botulism without special equipment which I don't have, therefore boiling is essentially irrelevant and as far as botulism is concerned, preventing its growth by ensuring the acidity is...

That chart is mega useful SmokenFire, thank you very much for that and the reply.  I do intend to get a ph meter so will look into it.  For now, I've started off a new ferment using a similar amount of product as the last time, but in a large mason jar instead of the normal sized one, but still...

  Hiya, hope the OP doesn't mind but I'm gonna jump in here to save starting another 'newbie' thread.  After a few tries I've managed a successful ferment.  Only ran for a little over a month, and only a small batch, just enough to fill a normal mason jar.  The smell was nice and it had a...

    It should have quite a lot of Vitamin C in it already, but apparently not enough (based on my current hypothesis anyway) so I was thinking that some pure vitamin C might do the trick without drastically changing the sauce.  But, having looked up vitamin E I see it is an anti-oxidant, so...

Hi all - first 'proper' post here!   First off, I have spent quite awhile reading through old threads, which has informed me enough to ask the following questions.  I made a new thread rather than dragging up a number of old ones, hope that's cool.   I've got a sauce I've been making for quite a...

Good to see a few 'locals' about, good to see plenty from over the water too!!!  I was actually born and bred in the States but have been in the UK for 20 years.  The one thing I still really miss after all that time is the weather, particularly when it comes to growing chillies!

Hello all,   I'm a lifelong chilli fanatic and in trying to perfect a few sauces I've been working on I've come across this place - what an incredible resource!  I'll carry on reading for now but I'll probably have some questions soon enough, maybe even something to add...   So I figured if I...