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fermenting Mash or brine?

Hi everyone, happy September!

This is very premature for me to be asking as I’ve only grown Cayenne peppers and this is my first time growing.
I have seen some videos on both methods of fermenting to make sauces, which is where I’d like to go with this hobby, but I’ve never heard of a reason why to use either. Can someone tell me why you would ferment a mash versus peppers in brine?

TIA!
 
Spray a little vinegar on top of a mash and the chance it molds or gets kahm plummets. Dont stir it in, just use a small food grade spray bottle. I did a Joes Long Cayenne with Easy Fermenter lids that sat for a year and never got any mold or kahm yeast too. Yeast need oxygen and you remove a huge amount of that with the Easy Fermenters.
 
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Hi everyone, happy September!

This is very premature for me to be asking as I’ve only grown Cayenne peppers and this is my first time growing.
I have seen some videos on both methods of fermenting to make sauces, which is where I’d like to go with this hobby, but I’ve never heard of a reason why to use either. Can someone tell me why you would ferment a mash versus peppers in brine?

TIA!
The members here know more then I do so you understand that,,,..Just my thoughts, yeast,salt or probiotics fermented, I like the flavor of my cayenne ferments,beneficial probiotics,vitamins that aren't cooked out of the sauce.
 
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