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Hi, Done a lot of reading on this forum and now I started my fermented hot sauce. I dubbed it CuraSauce because it's made with fresh ingredients from my island Curacao. Bought 4 pounds of local peppers. They are habanero/ scotch bonnet type peppers, bright red, very hot, very fragrant. Cost...

Hi, A week ago i started a ferment. I added finely chopped fresh peppers and whey to a saltwater brine. It's really bubbling away actively now. However, i'ts a bit watery in my opinion. I have a store-boght can of crushed dried peppers in my kitchen. Can i just add this to the ferment or should...