Hi, Tom from NJ. My wife, 2 daughters and I live on the edge of suburbia/rural NJ, and have a decent garden. I tried making a few batches of hot sauce from the garden about 7 years ago, just using vinegar, and it was not so great. Since then I’m now in my 5th year of homebrewing, some kombucha making, and have been wanting to properly ferment some peppers, since i love all sorts of hot sauce. I’ve now come across 30 lb of assorted hot peppers from our local CSA/food pantry that need to be used, so I’ll be in the hot sauce forum looking for help!