New to fermenting and the forum so apologies for the newbie question. I have done several pepper ferments and processed to sauce so far. Ferments were chopped up peppers , brine of 1 1/4 t of sea salt per cup of water. I’m using airlock lids. I do have a nice PH tester so finished sauces have...
As the title says I am pretty new to fermenting. A couple of months ago a buddy gave me a huge bag of mixed habanero and bonnets. I remembered I had gotten airlock lids for Christmas and so it started. First couple of batches were great. Next thing I know I have 8 half gallons rolling at a time...