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@AzJon Thank you....very helpful. I really appreciate everyone's advice. I have some final questions for ya'll if you don't mind   If I ferment peppers, garlic, shallots, etc....and then add fruit to the mash.    A) Do i cook down the fruit? B) Won't the fruit go bad eventually leading to a much...

I find that if i cook it down before blending im able to make more sauce but open to hear reasoning on the other side.   Haven't really found sound reasoning either way yet   Your sauce sounds delicious!!

  So you don't put a weight in the ferment?

Is there a way to properly remove the Kahm?

I have ferment going, it is a week in. It was extremely active to the point every time i burped it, brine was escaping. I bought an airlock and put it on.   Then brine was escaping through the airlock and leaking out. Now there is less brine and i notice a white material at the top. I took some...

  This is what I'm trying to find as well. A way to ferment my mash, not boil it, and keep the good bacteria alive! Is this possible? Maybe adding a % of vinegar but I am not an expert (yet)

I have 6 fermentations currently happening. 3 are with habanero and 3 are with serrano. I bought a Ph meter and trying to learn the ropes of making hot sauce. Trying to learn on the go without getting anyone sick :)   I have a few questions that I hope people would be able to clarify   1) Can I...

Hello Everyone,   I am a born and raised Los Angeleno. I am happy to be part of such an exciting and knowledgable community!   A few notes about me and my process!   Having Mexican blood in me, I've been devouring spice since I was a young kid. Turn the clock forward a few years, and I'm...