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So I can just barely start to see some visible white specks forming on the surface of my ferment. I suspect that it's Kahm yeast, but it's really hard to see in the jar without opening it. I suspect this had something to do with when I first put the peppers in the jar with so much airspace and...

So after some conversation with SmokenFire, I felt like I needed to add something to reduce the head space. To keep it a "pepper" only ferment, I opted for some sweet bell peppers to balance the heat. I got 3 of them from the local store   I added 24 grams of salt to make it the same 4% salt...

Sounds delicious! Did you ferment any other ingredients with the peppers or did you add all the other ingredients afterward?

That was my biggest concern that I had.. My previous two ferments had about an inch of head space and it didn't matter at all.. Hopefully someone can chime in; and if it does in-fact have too much headspace, maybe it's not too late for me to add something like a few bell peppers and more salt...

After the addition of Vinegar, if I can remember correctly it was either 3.8 or 4.1.. Good luck with your first ferment!! I am excited to see your process and results!

After successfully completing my 2nd mash, I am ready to try my third!  The first two were fairly similar, and I wanted to try something that will be nothing but pure heat that I can use as a base to create other sauces.  I had 5 bags with 5 varieties of superhots. Not sure what they all were...

Dru has always been an incredible mentor and generous THP member. When I was doing my first ferment, he kicked me down a couple bottles of his sauce that I could eat while mine was fermenting. They all are awesome! His advice is always spot on, and I appreciate everything he has given to the...

i'd totally be into something like this! even without the wood.. I have heard of wooden oak cubes.. do they make different types of wood specifically for cooking? as a woodcarver, It'd be pretty fun to experiment.. Keep us updated on your progress!

Made some pickled Jalapenos, carrots and red onions yesterday :-) The Mash is bubbling away nicely  :dance:  

  Thank you! I was nervous about leaving so little space, but I didn't have any issues. The ferment hardly raised one bit through the process! My only guess is that it's really hard for me to put it in a place with a consistent, warm temperature..  I just rinse my veggies in water, no soap...

I just processed some of my sauce that I created with SmokenFire's recipe!  It came out delicious! I already started my next ferment based off the same recipe with a few small changes! Check it out in the thread below  :hot:

I started my next ferment right away!! Since the first one was SUPER HOT and too much garlic for my taste, I changed the next recipe a little bit..   I decided to use a red bell pepper to make the flavor a little more complex.. It weighed 5oz, so i added 7oz of chocolate super hots to make (12oz...

I finally got around to processing my ferment!   It had a super strong smell and I couldn't cook it until my wife was clear of the house for more than a few hours. The smell was of a super strong garlic/ strong fermentation smell. The ph tested at 5.2, which i felt was pretty high.. I threw the...

So I was going to process my ferment today, but I decided to do it while my wife was home, and as soon as I took the lid off, it answered the question weather I would be able to cook this stuff into a hot sauce.. She immediately said the fumes were too much and had to turn on the fan and open...

Hey SmokenFire! It's been about 8 weeks since I started that ferment, and I feel like Im ready to process it now.. I would like to cook it and make sauce out of it, and I have everything except a food mill.. I'm afraid the sauce will be too thick to put it in bottles without milling it.  Would...

Hey, thanks for the tip salsalady!  I can easily get some 8-12oz jars at the store.. Thanks for the heads up! I may even be able to make this today, since all I was waiting on was the bottles..    I don't have a double boiler for the hot water bath.. I assume it is possible to do the HFH method...

I'm hoping to make some sauce with AJ's recipe when my order of woozy bottles and metal funnels come in on monday., How does yours taste at this stage in time?

i am confused as to why you aren't using an airlock in the recipe? is it possible to just let it ferment with a cloth? is the oxygen what is promoting the mold growth? sorry.. Im a noobie too

good learning lesson. I have been curious about adding tomatoes to a ferment. I bet it will taste awesome no matter what way you decide you go with it

that sounds great!