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One of my recipes here came out to being 50% water.   Can boil down and figure it out, but am interested in what people here prefer. Also, is there a point where ingredients separate in bottles due to water?

This was made on Jan 18th, and pictures are from Feb 3, 16 days in. Not sure when first signs of white appeared.   Looks good...   Noooooo       Little colonies pop up surrounded by bubbles.  Doesn't look like mold..   Need a macro lens..

It looks like a little mold being and some slime mold - those smooth yellow dome-bumps. Possibly because it is a pepper mash and I used only 2% salt and/or not enough cleaning. Also can't remember if inoculated it with dill pickle juice.       A gallon ziplock of peps down the drain :*{

Just winged it and these came out pretty well, both fermented. The cumin/cinnamon adds a distinct taste (might tone it down next batches). The pineapple really comes through, it's cool. The batch with the butternut squash was pretty thick (no water added). The one without the butternut squash...

Do you think I can get away with a week? Innoculated with some pickle juice. Need some chrismas presents, the last batch didn't make enough! :)

Disclaimer: This was with green salsa, but it has basically the same texture as a pre-food-milled hotsauce. Was a good practice before doing the hot sauce on deck.   Story: Initially, the liquid portion of what I poured in the funnel helped things along. The incredibly small diameter of funnel...

I want to keep the probiotic nature of fermented sauce, but also give as gifts. It would be nice to food mill it after fermenting and then distribute into bottles.   Is there a woozy bottle cap out there that is tight but lets co2 out?

Before fermentation?  After? Not at all?   How do you decide?  

Ok for onion flavoring or bad idea?

Wondering how long to let this ferment go for.   Want to slather it all over everything NOW. After a week.  Ok maybe it's been less. Will let it go longer..   Does fermenting for a long time really make a significant difference in taste? If so, how?

Is there a difference in performance? Mine would be for mason jars at this point.  

About to make some fermented suss here.   The thing is, these peppers are incredibly hot. They are definitely either moruga, trinidad scorpion, 7 pod brain strain, but got the seeds mixed up.   Can I even make this sauce carry noticeable flavor when used, or is it futile? I imagine myself and...

Does anyone have a source for ratios in fermented hot sauce?   For example, ratios of ingredients like:   -fruits, with flavor in mind -starchy vegetables, with sugar content in mind -herbs, spices, or other inbetweens like garlic/onion, with flavor in mind   These things all share sugar...

Hi, Confused here. Just got some salt and have some questions.   First, details: Ingredients: Sea Salt (nothing else listed) Color: White (no specks of assorted colors) "Does not supply iodide" "Atlantic Sea Salt, Traditionally Hand Harvestd - Unrefined, No Additives, No Preservatives, No...

I forget what it is and the person who gave the seed said mabe 7 Pot Brain Strain. Could it be anything else or is it too hard to tell?