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  Good to know for the future. I just got the habaneros because it's what was available at the store. 

I gently shook it up to mix it all back together, and then hit it a few times to settle it all down. Replaced the water in the airlock. Not 3 hours later and I notice it totally blew out again. I can't believe how much activity there is on this. My last one barely did a thing. As you can see...

Well I'm 4 days in and just came home to the sauce bubbling like crazy and overflowing the airlock. I had about 1.5" room so it's not like it was crammed in there. What do I do?? The solids all rose to the top and is pushing against the lid, the airlock is filled with fermented juice, and it's...

Okay. But it's also fine to ferment all that along with it, right? That's what i did last time and what i thought many did on here. I think I'm going to stick with the peppers, bells, carrot, onion, garlic, banana, and honey. I think i can get a decent mix with plenty of sugars for the...

    do you add all of that to your ferment, or add some after? I'm trying to use what I've got on hand, I forgot I have sweet potatoes as well. So would you roast your garlic, steam your potatoes, etc beforehand, and add all of that to your ferment jar with the honey? Or is there a reason you...

  I will definitely process it after fermenting the mash to turn it into a sauce, if that's what you're suggesting. I don't intend on leaving it as a mash. Probably Vitamix and strain.   How does regular sugar work for a ferment.. good or bad idea? I know the bacteria likes sugars but I usually...

Just recently finished my first ferment, and it went really well and everyone loved it. I gave most of it away, so I'm excited to try my second batch. I bought about 3/4 pound orange habaneros at the grocery (fermenting in a pint jar). Thing is my digestive system can't handle much spice. So I'm...

Hey everyone.. first post, made a sauce last week following instructions from the Fermenting 101 thread and I have a few questions.   First off, what's the right salt ratio range for a mashed ferment? I thought I read between 2-5% by total weight. Well, I did 5% because I wanted to be on the...