fermenting New to fermenting, need advice

[Boarider]

That is 5 weeks it's been in the jar. I did it before getting a scale so I used a formula that I found online as to how much salt to use. Not sure if it was right or not.
Now I have a scale and a few fresh habs, wonder if I should start over? Weigh everything out and add some peppers from the freezer. What's your thoughts on this?

 

[Masher]

It has finished the initial big burst of releasing gas in usually 2 weeks for that size of ferment.

Everything has sank as expected. You can proceed to making a sauce or let it go for more depth in flavors while it ages.

30 days is good.

90 even better.

360 might have a real gem.

 

[SmokenFire]

Can't speak to the ferment as I've no idea about the weights and measures of all ingredients.  It doesn't look like it's gone bad for the record.
 
I did a tutorial a while back that might be of some help.  The main thing with fermentation is to understand it's a growth process kind of thing - your initial efforts might not be as great as your ideal - but if you keep going you will eventually make yourself some kickass hotsauce (and many other things). 
 
Stick with it and post back with your results! 
 
 

 

[jedisushi06]

i use 1 teaspoon of salt per cup of water.  Works for me and i don't leave much space for the water i pack my jars pretty full.  

 

[Maverick27]

Judging the pic, looks ok.  
 
In my 1st batch, I put 1 Tbsp of Pure Himalayan Pink Salt for 2 cups of water   The brine turned slightly cloudy in the 1 week & released alot of CO2 in Week1/2.
 
Perhaps, for the new batch, you could blend the chillis with the brine, then ferment. 

 

[Pharthan]

Could you post up a recipe, or an approximate one?