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  I can only speak to my one fermentation attempt so far, but I mixed 2% salt by weight directly in to the mash, and added a splash or two of distilled water (containing no salt) to cover the mash. I kept the jar open, but covered with a dish cloth for two days, and stirred once each day. After...

So I decided to process this sauce today after 28 days of fermentation, mainly because I wanted to see how it tastes (first time ever making a hot sauce, let alone fermenting anything) but also because I'm eager to try a second sauce with a few more ingredients and potentially a longer...

Thanks for the reply!   I had considered the air lock thing could be related to barometric pressure. Just a little surprised that I've had to refill the barrel on the air lock daily for over a week now. I can certainly keep doing that until it sorts itself out though.   The entirety of the mash...

Hey folks,   Discovered this great forum a few days ago and have been thorougly enjoying reading through some of the pinned topics (especially Fermenting Peppers 101 and Making Hot Sauce 101). I started my first hot pepper mash fermentation experiment about 3 weeks ago (unfortunately before...