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Hey again, I am still somewhat new to hot sauce making and I was just wondering if someone could explain to me the main differences between fermenting peppers to make a sauce and simply just going in and making a sauce. I figure the major advantage of fermentation is that complexity of flavor it...

So I think I've got enough experience messing around with habaneros to make a decent hot sauce, I was wondering what I can do in order to make a thicker sauce that I can "dab" food with.  I want to experiment with some spicier peppers because I am currently growing some Ghost Peppers and...

Hello all.  I am new to fermenting peppers but I decided to do a large batch, about three 32 oz mason jars (half full with a pepper mash with salt).  In the beginning, the fermentation was going crazy well, a lot of bubbles, a lot of activity.  So day after day 2 I saw a thin layer of white...

My name is Mike, not really sure what to write here. I have some questions regarding a pepper mash I am fermenting