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Hey pepper lovers, here's a quick question.  I'm on about my 12th ferment and I've never experienced it before but my new one has a Kahm Yeast invasion.  I know there's lots of info on this forum on this issue and that basically I need to scrape it off and don't worry about it....but I don't...

Hey guys, first thanks so much for this forum, which set me off down the road of ferments for peppers sauces.  The journey has been great!   Now I have a question...how the heck do I stop a ferment from bubbling, even when adding vinegar doesn't stop it?  I assumed even a little vinegar would...

I gotta thank this forum for opening up the world of ferments and hot sauce making to me!  It's been a great little hobby and with some good results.  It also opened up other avenues that I never thought of doing (I'm brewing my own kambucha tea and making my own yogurt now as an example).  ...

Just started my third ferment using an air lock for the first time.  Frozen red jalapenos, red serrano, carrot, onion, garlic, plus a lacto starter.  Things kicked off radically and went for a week now it's settled down with consistent subtle bubbling.   Question is: what should I see in the air...

I've done about a dozen sauces now and seems I've fallen into a process that is working well and makes a lot of sense.   Instead of committing to flavors "pre-sauce" by adding them into the ferment, I am now fermenting the peppers and adding flavors at the time I make the sauce.  I am also...

I finally got my hands on a food mill here and wonder if it is tuned in correctly (this is China...just because something is on a store shelf doesn't mean it's not broken).  Anyway, is the blade supposed to come into contact with the screen at the bottom?  Mine rides millimeters above it, but...

Okay, more simple questions from the rookie.     1. What is the end difference between doing a wet brine and a dry brine?  I've read about both, but nobody has really touched on the end results of one over the other...or what happens in the fermenting stages with one vs the other.  I am gonna...

How about that as a tagged topic....especially now cause my two ferments are not cooperating!  ha ha   Ferment #3: this is the Thai Tribute sauce....it was going wonderful except I got nervous that the container wasn't good enough for a long ferment (it was an open hinge top glass jar).  The...

Couple more questions from an amateur...   At what point is the ferment safe?  I mean...once there are bubbles and gurgles and the mash is fermenting...does that mean that other problems can't creep up...like molds and yeast specifically.     Has anyone made an attempt at compiling a...

I read over and over about PH test strips and have a few questions.   1. What kinda test strip?  I just googled and most were for urine and saliva (can get these at WalMart).  Are these them?  Or are the ones we are talking about to test sauce different and if so....where can I find them?   2...

Okay, so I got back from Thailand yesterday and I brought back with me some gorgeous orange Thai peppers.   Not really sure what exactly they are and don't really care....I just like the color and they have a great flavor.  This is them:     Anyway, I started thinking on the plane I should do a...

Okay, I know the answers to the below are on this forum, but the entire forum is so information rich that I get lost reading and learning stuff!  Literally every thread is great!  So....instead of getting side tracked a million times I am gonna post direct here for some feedback:   Yesterday I...

I'm in the process of fermenting peppers for my first home made hot sauce.  I am looking to achieve something with the consistency of Tabasco...pretty lose and debris free.     My question is: Should I use a juicer to process the fermented peppers, and then blend ingredients back together to...

New here...Texan living in Shanghai.  Doing my first ferment now working toward a home brewed hot sauce.