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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'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%...

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...

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...