Search results

So, I've started my second batch of ferments for a hot-sauce. Ingredients by weight below: Habaneros - 388.4g Garlic  - 171.5g Thai Chili - 375.3g Red Chilis - 690.1g (Total Non-salt-weight: 1625.3g) I went by the Hunter Angler Garden Cook Recipe and added just over 2% salt by weight: (I also...

Hey everyone! I'm a long time hot-sauce lover, but only just this summer did I start making my own fermented sauces, originally intended as a wedding gift for a long-time buddy of mine (who had also said they didn't want gifts, but I insisted). My first three batches were (simultaneously) a...