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This is the sauce I had to do the least amount of tweaking to make it work. A bit of ACV, palm sugar and water, and its a go. The only other ingredients were a shallot and some garlic and a splash of Meyer lemon juice. I let it go for about a month. I could have let it go way longer, but meh...

I got this once. I thought I might have filled the jar too high, but yeah... the average temp was in the mid 60s. So, the explanation here makes sense. Like you, the sauce turned out really well. Not as tangy as my other ferments. But killer in its own right.

Added a bit of black vinegar and red wine vinegar. That seems to have helped with the bitterness. Somehow, it also seems hotter. Im literally sweating from dipping the end of a knife in the sauce to taste it. I dig the flavor, for the three seconds you can taste it before Reaper Madness sets in.

Fermented a ton of Reapers and Elephant Garlic with some sourwood honey in a 2.5% brine. Silicon self-burping lid. Pumped the excess oxygen out, and let it go for a month and a half. I really should let it go longer, but it seemed like it had bubbled its last bubble, so what the Hell? Put the...

If youre making a sauce to sell, you likely have to make it in a commercial FDA-approved kitchen. You can have your home kitchen inspected, but good luck. My friend, who makes Speedy Hot Sauces, started by renting out the kitchen at the bar he worked at when he got started. If you find a...

Picked it up at an international grocery. Its popular in China. Youve probably had it and didnt know it. Its often incorporated into dumpling sauces. Its a hard flavor to describe. I peddled the sauce around to a few bartender friends last night. A chef sitting at the bar bought the woozy...

About two months ago I started a 2.5% ferment with layers of Reaper, Chocolate Doughah, and Fatalii peppers with chunks of dragon fruit and elephant garlic and shallots. It stopped bubbling a few days ago, so I decided to see how it was going to be. No nasties. I use the air locks with a pump...

Anyone ever try canned fruit in their ferments? Ive used fresh mango a few times and it turned out great. Canned fruit has a lot of sugar, as theyre canned in syrup. Any ideas?

So far, no death has occurred.

Fair. It ended up being a great sauce. Had a bit of bitterness; added Reaper Hot Honey, a bit of salt and grapefruit juice and some liquid smoke.

Okay. The first ferment turned out pretty well. I only let it go a few days. So, I started a second one. This one is a bit more extreme. Filled a mason jar with the following: Carolina Reapers (10 or so) Chocolate Moruga Scorpions (again, 10 or so) Chocolate Bhutlahs (10?) Chocolate Habs (15)...

So far, no yeast. I have a jar with a pump to pump out oxygen. Theoretically, as its wildly burping now, there should be little to no oxygen in there.

So... got some silicon waterless lids. Seem nice enough. Chopped up a bunch of Jonahs Yellow Brain Strain, Fataliis, Datils and Chocolate Bhutlah peppers, a few teaspoons of salt and a little over a cup of water. This is after a few days. Water is cloudy on the bottom. https://ibb.co/hFHdvz...

Looks like it's stopped. I cut it up too thick. I shredded the third ferment in the Ninja. That one started bubbling day 2.

Shooting for Halloween. Or until it stops.

Good call on the bowl. Already seeing some bubbling at the top. Going to go the distance with this one.

Reapers, Chocolate Habs, Fatalii and Ghost peppers. Put about a tablespoon for about two cups. Tasted it. Yep... salty. I did a rougher chop this time around as my blender, measuring cups and what not are in moving boxes. It's now sitting in a cabinet. I will resist the urge to open this one...

I'm okay with a little boom. 

    Hmm... go boom? Interesting. I'd guess if you added white vinegar it might be a bit less likely to do that. 

      Awesome dude. Thanks. Question, though. If the sauce is fermented, do I actually need to boil it down? I've been wondering if this would take some of the flavor away, essentially making this a non-living sauce. My friend has been fermenting for a few years and made a Reaper sauce last year...