Hi, hot sauce making newb from Ohio.

[coda514]

I am looking to gain information and knowledge regarding fermented hot sauce. Glad I found this place mentioned in a Reddit post.

 

[The Hot Pepper]

 

[sicman]

 

[skullbiker]

WELCOME TO THP

 

[The_NorthEast_ChileMan]

 

[talas]

Welcome to THP

 

[Jbone]

Greetings! I lived in Parma Hts for a while. Welcome to the club. Lots of knowledge here.

 

[Nulle]

from Denmark

 

[dragonsfire]

 

[PaulG]

from the Pacific NorthWest.
You came to the right place, @coda514!

 

[Torche06]

Welcome I just joined my self and I would like to give some info for you I have done brine ferment and vacuum bag ferments and personally vacuum bag fermenting is way easier and way better in opinion. It's super easy just cut your peppers in half or make a mash and add your salt by weight of the peppers I did 3 percent and make sure you leave a lot of extra bag space for gas build up