Hey everyone. New to the forum and hot sauce making. Started making sauce last summer.
Today I just started fermenting my first jalapeno mash. Bought some wide mouth jars, fermentation lids and weights. Chopped and weighed the peppers. Did some math and salted accordingly. Went ahead and added a brine to just cover. Used the information I found here and hope everything turns out okay.
Today I just started fermenting my first jalapeno mash. Bought some wide mouth jars, fermentation lids and weights. Chopped and weighed the peppers. Did some math and salted accordingly. Went ahead and added a brine to just cover. Used the information I found here and hope everything turns out okay.
