This is my third ferment, so I still don't exactly know what I'm doing.
Habanero (Green and Orange): 110g
Water: 2 Cups (436g) + Top Brine Layer (~1/16cup)
Pickling Salt: 110g (~5%) + a few grams for the brine layer
A few scoops of activated yeast starter. (I let it run its course for a short while, since I haven't worked with it before)
Chose the lower salt-content due to blood pressure issues.
This time I made sure to boil as much of the equipment as I could for >5 minutes (much of it >10 minutes), as well as washing it beforehand.
Featured in the background are the smoking chips I plan to age the ferment with in about a week (after cleansing them in Jack Daniels first). Hopefully that gives it a smokey, oakey flavor.
I don't plan on making a sample bottle of sauce until 3 months in.