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Thankfully, it looks like I may have some time for further thought on the question of processing. It's been three days since I did the brine flush and whilst the Kahm yeast has regrown, I can't see any signs of mold. So I'm still leaning towards just leaving it for a while yet. Not least...

Starting this reply now might be a mistake, as I'm really short on time. So please forgive me it it's not particularly complete. I do plan to make a more thorough reply in a few days, once I have more time. As I'd like to share my experience in the hopes that others might learn from my mistakes...

I've got a batch of fermented hot sauce on the go which is about two weeks old. It's started forming Kahm yeast, which is a really bummer as the plan was to ferment this batch for four to six months. I've removed the Kahm yeast with a ChemSan'ed spoon once already, but it grew back within a...

I just wanted to post a quick update to this thread. I've now bottled my first sauces. In the end, I decided not to pasteurize the sauce because I would like to see how the sauces develop over time. It's only been a couple of weeks since I bottled them but the changes I've noticed have been...

I'm only one round of fermentation into my journey, albeit it of three different sauce variations, which are bottled and being eaten, and I've got another another two batches fermenting as I type, with another batches being made later this week but I'm already thinking about how best to document...

Thank you for the link to your guide salsalady. I''ve ready it straight through just now but I would like to give it a another good read soon (but I'm really busy with work at the mo'). I'll be sure to read it before I process my current batch, or make the next one, which I've already got lots...

Hi everyone! I''ve just made my first ever fermented hot sauce... or rather, three. A scotch bonnet, carrot, and garlic sauce. A smaller batch of the same but with 400% more garlic. And another batch that has the same ratio of peppers, carrots and garlic but with some added spices, some foraged...

Hi everyone, My name is Charles and after my favourite hot sauce was discontinued, I decided that there was no time like the present to finally fulfil an ambition of mine, and make my own fermented hot sauce (in the hopes of recreating the discontinued sauce). The discontinued sauce in...