Recent content by GlobalKSP

    Thank you for this reply!    I'll start out, before I forget: I've heard of the Methow Valley! Earlier this year via this audio ecologists recording from the Methow Valley: https://soundescapes.libsyn.com/6-cold-lake-amphitheater Sounds(!) like a lovely place.    OK, back to peppers...  ...

Will keep this simple:    Lots of folks are a fan of my lacto-fermented hot sauce.    Having a bit of experience with "further processed" meat products, charcuterie, HAACP plans and the like, should I even allow my interest to be piqued about bottling and selling my home-fermented hot sauces?   ...

  I'm in the same boat as you are, Exit Plan. LA based and all.    Seems that fermenting requires a commercial kitchen, right?    Curious how you ended up. 

Hi all,    I've been growing peppers for personal consumption for, well, a long time.    A couple of years back, I started lacto-fermenting the peppers I'd grown.   Now curious about cottage food laws and home production for sale in Los Angeles country.