Regarding selling your own sauce - I understand I need to use a commercial kitchen for production, which I luckily have access to. The question is - if I'm fermenting and making my mash, does that needs to be performed in a commercial kitchen and the storage / fermentation should also take place in the same place?
Can I ferment at home or in an office location with my fermentation fridge? My buddy owns a restaurant, and I plan on using their kitchen during off hours... but I wouldn't want to burden him with storing my peppers for weeks on end..
Thanks for any info you guys can provide!