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Curious to know other hot sauce makers opinions on stoping the fermentation process for bottling and storing at room temperature - for example for shipping. I know vinegar stops this but wondering the ratio and lowest quantity to volume ratio. On day three of my first local peach ferment for...

Very cool to find this forum and look forward to chopping it up with every. Below is my Standard Ferment Formula for anyone interested. 1000 Grams H2O 25 Grams Salt (2-3% Brine) 700 Grams Peppers / Garlic / Total Ferment Weight 1. Cover Jar with Coffee Filter 2. Place Indirect Light 3...