fermenting Ferment #1

[Poopasaurous!]

I've made a lot of different hot sauces that I sell and give away locally, but just now started my first ferment.

I used over 20 different kind of peppers from medium to extreme heat

1 onion
1 kiwi
1 carrot
1 small pineapple
1 sweet potato
A lot of garlic
1 splash of liquid probiotic called "gut shot"

I put all that into the blender and added 3.6% pickling salt while blending. I used pickle Pipe lids and filled the jars 3/4 of the way full(no brine). It's setting at room temperature.

I'm assuming I'm not missing anything like important steps in the process?

With the liquid probiotic, how long until the first tasting?

 

[SmokenFire]

Post up some pics next time - the sauces sound great. 

 

[laynlow]

Post up some pics next time - the sauces sound great. 

 
He did 
 
http://thehotpepper.com/topic/66303-ferment-1/?p=1499058

 

[Poopasaurous!]

There is one batch still fermenting that I'll take pictures of. I put it in the fridge a couple weeks ago but need to process it. Ive got a few other sauces that are not ferments that I'll take pics of as well since people are finally bitching at me to buy my hot sauce. I'm almost out of 5 oz bottles.

BTW,the yellow one was amazing to me, but wasn't the most popular to my consumer friends.