I just finished my second fermented sauce, and it tastes amazing. I was slightly depressed by my first attempt at a fermented sauce, no mold developed but I couldn't ever get the flavor right. It tasted terrible to be honest. (Habenero, Onion, Garlic, White vinegar).
Second fermentation was Jalapeños, garlic and one whole lime, rind and all. Fermentation went great finishing with a PH of 3.9 after 45 days, then added 1 cup of white vinegar and 1/2 cup of red wine vinegar. Boiled and blended x3 and then hot filled the woozy bottles. Tastes came out great and I am super proud.
This forum made it possible, reading all the great advice and ideas helped me immensely. Thank y'all for everything.
Second fermentation was Jalapeños, garlic and one whole lime, rind and all. Fermentation went great finishing with a PH of 3.9 after 45 days, then added 1 cup of white vinegar and 1/2 cup of red wine vinegar. Boiled and blended x3 and then hot filled the woozy bottles. Tastes came out great and I am super proud.
This forum made it possible, reading all the great advice and ideas helped me immensely. Thank y'all for everything.
