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    Then you didn't click on the first link.

    The very first link in the very first post of this thread says 10 days?  Is that wrong?  This is not a mash, it's chopped peppers.  Does that make a difference?

Ok, I just checked the PH of the brine in my 12 day old ferment and it was at 5.0.  Is this a normal range for the brine?  I assume the peppers that are in the brine are much lower?  There is no mold to be seen, this was the first time I had opened it up.

Can use test strips to test the PH or is the sauce too dark in color to see the reading?  I've ordered two ph tester's from Amazon and both of them are junk, I don't want to order a 3rd.   Thanks!

Ok, question from a newbie here.  Is it a pretty common practice to cook a sauce and after it's been fermented?  I realize that it would kill any of the beneficial bacteria but my guess is it would also be more shelf stable?

Ok, one more potential problem.  I didn't realize I was supposed to add water to the airlock until day 4, does that pose a problem?   Any thoughts on the brown tint to the brine?       Here's a pic of the brown seeds I was talking about earlier.   Should I keep it or toss it?

Ok, the ferment is still bubbling pretty good and I'm noticing a smell from the air lock.  There is a layer of bubbles on the top but no mold that I can see. The smell is a tart garlic (there is garlic in the ferment) smell that's not unpleasant at all.   Again, my only concerns are the brown...

  Yes, I salted the ferment.  I posted a new topic "brown seeds", check it out and you can see some pics from day 1 and day 3.  Your input is appreciated.

Here's a pic of the brine after three days.  Notice the brown tint?  There are plenty of bubbles but I'm concerned about the color of the brine.     And here is a close up of the brown seeds.  This photo is from day one.  

  Ok, I figured out how to post a pic.... although I'm not sure why it's side ways?  Anyway this is a photo from the first day, hopefully you can see the brown seeds that I'm talking about.        

Ok, things seem to be progressing well in lieu of the brown seeds.  Lots of bubbling and no mold that I can see.  The brine is cloudy and does have a darker tint to it, could this be due to the brown seeds?     Still curious about the brown seeds.

I posted this in the Fermenting 101 thread but I thought it might get more attention here. (sorry for the double post, feel free to delete the other)   I made my first batch of ferments yesterday and everything looks good.... except for some brown seeds that were in the serrano's that my...

OK, I've started my first batch of fermented peppers.  I used a variety of peppers but mostly serrano's, which brings me to my first question.  I got the serrano's from my neighbor and he had picked them last weekend and then refrigerated them.  I noticed during my prep work that the seeds of...

I've got a question regarding sterilizing the lids or more specifically, the reducers.  It seems to me that if the lid is snug to the reducer then the inversion step wouldn't be sufficient considering the hot sauce would never come in contact with the top of the reducer.    Am I over thinking...