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ok so I pured 4 ghost peppers and added it to one dried reeper and two canned chipotles and blended it with chicken stock to add to my chili.  And holy crap 4 raw ghost peppers are hotter than 4 dried from amazon. only used about half of the puree in the chili. and the chili is already to hot.  ...

I did my mash with 6% brine yesterday. Am I going to be ok

oh and I have a jar of roasted red peppers  from the grocery store I was going to use for a recipe.  can I use come juice as a starter culture

was getting ready to start my second jar today.  the jar I started 2 days ago.   jalepeno garlic and onion on top in 2% brine. is now a little hazy/cloudy and darkened a little. is that normal?

Cake if agent is. Yellow prussiate of soda. Got some canning and pickling salt now K will open and add salt. It was 2% brine. my ghost peppers arrived today. About 30 Was. Going to use about 5 peppers. With 5 bell peppers and Mandy some garlic. Will try 3 1/2% brine for mash.

ok first question.  if I added salt with anti cakeing agent do I need to toss it and start over.   2 with the easy fermenter lids to I need a starter culture or will it take off on its own.

yesterday I thew a bunch of jalapenos one tomatillo and clove of garlic in a jar with 2% salt.  when ghost peppers arrive I will throw 5 in a jar with some red bell peppers and  freeze the rest.  figure this will be a good start to learn from while I cruise the forums.

Just thought I say hi. I'm Damon  I get bored easily and me and the secretary and work love to introduce each other to the newest hot sauces we have found.  so I bought some easy fermenter lids and some jars.  ordered some Ghost peppers online and should be arriving in the next day or two.  I...