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I just shared a pic. I’ve not tried many, but did a bit of research before choosing this brand. I’ll try yours next!

As far as fermentation science goes, what you’re doing is fine. Once you cook and-or add vinegar, the fermentation process stops. That’s good news in your case, because you can basically make this more of an art project than a science project. Taste test.

The co2 pushes the peppers up. Try using a lid with self burping (airlock) to let gas escape without having to open the jar and let in oxygen again… and try a mason jar ferment weight (or just a ziplock with water in it) to keep the mash down. You can buy supplies for a few bucks, or make them...

Yes! Sort of. I do this a lot. Advice: As time goes by, the old brine will lose probiotics, as bacteria need food (sugars, etc) to stay alive. I’m not a scientist, but this is basically how it works. So, if it’s been in the fridge for a couple of weeks, go for it. Months? I would...

Me too! I started making mine about the time when you made yours, but fermented all winter - Flare Berry cheers! KaaaBOOM

thanks salsalady! We have NAILED preserved salsa a few times, too. I’ve tried to dry the tailings in the past, but without much luck. I can’t remember the exact problem I was having. I know I used the oven because I don’t have any dehydrators or smoke houses available nearby. Any advice on...

Thx pal

First recipe post — Flare Berry

I’m a new member as of today. I had a chili mix fermenting since Oct, which was essentially the final harvest of smaller peppers that popped late - red and orange habaneros, hot cherry. The ferment had some garlic and a tiny bit of onion and carrot… but not much. It wasn95% pepper (and of...

Hi there! I’m KaaaBOOM. I operate Feltes Family Farms & Ferments, which is a fun way of saying we have a huge garden, preserve tons of vegetables, and I have a hot sauce habit. I started making hot sauce about seven years ago. I was already pretty well practiced on food preservation (water...