fermenting Our First Hotsauce Ferment

Nice start you got there 2Goats!  

Looks awesome....how much was a bit of salt?

Thanks!
As for the salt, it was 20 grams.
This ferment finished in august and we have since used it all, that is of course after we pureed, ran it through a strainerand brought to boil and simmered for 30 minutes.
The following day it seemed a bit bitter, that was to he expected so we let it set for about a month. The bitterness mellowed out a bit and was much more pallatable...so we gave a woozy to a friend, they enjoyed it. We have since used the rest.
Right around the same time we bagan this ferment we started a mango habanero ferment, just about a gallon, we currently have about half a gallon of that left, sorry no pictures if the ferment though.

Currently fermenting in our closet is a gallon of red habs and a gallon of red hab/scorpion.

Looks great 2Goats how long did you let your ferments run before cooking and blending. Did the mango habenero ferment still have a bitter taste as well?

The first 2 ferments ran for somewhere in the neighborhood of 15-30 days.
The mango/hab wasnt/isnt bitter, sweet and spicy, I added some honey to that ferment. It goes great with stir-fry, fish, salads.
Im hooked on this fermenting thing.

We also tried our hand at a real basic saurkraut, basically cabbage, onion, salt, whey. Was in the cabinet in a mason jar with airlock for 6 weeks, now in the fridge for the past month on a slow ferment to finish. Havent tasted it since we took it out of the cabinet and put in fridge, hmmm, might have to give it a taste to see whats up.

Your post inspired me to start another batch....