fermenting Ratios of Ingredients for Fermented Hot Sauce

[total noobsauce]

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 content, of course, so it's not too definitive I know,
but any sources on some baseline ratios to start tinkering with?

 

[JohnsMyName]

I think it really matters on final product you want. I'd look at a bunch of recipes and then just start experimenting. Make a plain chili, salt, water, and then try a chili, onion, carrot, garlic and run them side by side.

There are a few "base" or "basic" recipes I'm sure someone can link you too. I'm on my phone at the moment, so if no one does by later tonight I'll try to get on the comp.

Good luck!