New ferment fanatic

Im a hot pepper and hot sauce lover from Toronto. Attempting my first ever ferment as we speak and I appear to be obsessed with learning more. Looking forward to getting some advice from other fermentheads.
Here is my first attempt using some home grown frozen peppers my sister in law gave me. Any reason why all my peppers are floating in the brine?


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Extreme Member
:welcome:from the Pacific NorthWest, USA!