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Hi! I had Jalapeno fermenting for 6 months, so it was time to do something with it. I sadly forgot to take pictures during the sauce making process but here is the end result.   - 250gr of fermented Jalepeno - 130gr of fresh Jalepeno - 100gr of regular yellow pepper - 1 spoon of Sichuan pepper...

Usually kham yeast is "safe", but I would still get rid of it if there is many (same than with jam get rid of the first layer and that's it).

Thanks for the warm welcome guys !

Can't answer everything (never tried to ferment stuff with herbs) but: 1) Yes you can ferment peppers with fruits, you can also add your fruits when ready to make the sauce. 3) Boiling the sauce after making it is the easiest way to not make the fermentation starting again. 5) if it smells bad...

I'm a hot peppers lover from France. I have few plants at home and making sauce out of it for my personal use (spicy food need to be spicy!). I'm making an account to ask questions/helps others people if I have the knowledge for it ... and continue to learn about our favorites plants !