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Hey Bill... you have my shipping address?   ;)   I am sure you already know this but MOST water will cause the garlic to turn blue or green. If you use distilled this won't be an issue  :)   Kat

that's what I would do   :)   You can look back at 99% of my sauce posts and they are all a ferment of peppers and garlic   :)   Whenever you hear talk of a product having "complexity" or "depth of flavor" it's almost always fermented!   Soy sauce, beer, wine etc.

Looks like I'll need to make this one again this year!  :)

If you are looking to preserve the "probiotic" nature of it, and want to avoid heat............   Cook some peeled, cored apples and carrots til SOFT.   Let them cool   Add your ferment to a GOOD blender (I use a vitamix)   Turn switch to super-fast-crazy-turbo speed   Incrementally add some...

I ferment ALL of my sauces now... I could never go back  :)

I'd punch a baby for a jar of that magic !!!

I'll put my 0.02 in here... if you want a REAL delicious Sriracha , you need to ferment it.... just sayin  :)

ME WANT !!!!!!!!!!!!!!!!!!!

can I move in with you?

Pack that kimchee in those jars nice and TIGHT! :)

I think Datils have amazing fruity/hab flavor but I don't consider them a "super-hot". I can line up 6 of them on a hot dog, no problem, but ONE 7 makes me wanna cry!

I only use my homemade kraut juice :)

After fermentation you really don't have any apple "flavor" per se'. (unless you use a LOT) I just mince one or two and allow the sugars in the apple to assist the fermentation process. Just like Sour Kraut doesn't really taste like cabbage. The lime goes in AFTER as an acidifier with flavor :)

LOL... you been reading MY recipes?! ;) I have been known to use a 50/50 ratio of peppers and garlic, then carrot, and MAYBE and apple! http://thehotpepper.com/topic/33918-this-isnt-even-edible/#entry689726

I have fermented separately and then combined but if you are planning that I would just process, and ferment that all together. I like a pure hab, or fatalli, or Datil sauce, but adding other peppers altho not adding much heat will still add different levels of flavor and complexity. What else...

More than happy too !!! PM me your address. I only have a few bottles left, and they are from my personal stash (recycled hot sauce bottles) :)

Ask Jay if my sauces taste like Kraut. I guess some of these comments are confusing me! When I ferment my kraut I use Cabbage and salt, When I ferment my pepper mash, I use peppers, garlic and salt. The "brine" should be VERY similar! Just my 0.02

I use it a LOT, but like was stated above... it's just a "starter" so you only need a small amount and I have never known it to influence the flavor of my sauces.

May be my favorite pepper !!

If you find that your sauce is too thin and or it takes far too long to reduce (boil down). You can always do like I do, and add NO water when you ferment! :) I THINK this is the post that I made that shows the consistency when I put it thru the food mill.I almost never add water unless it's...