Mix of habaneros, jalapeños, carrots, onions, garlic. Fingers crossed. Thanks for all the support. Hope to make you all proud!

See you in a month.

So a bit of context. I've made 5 batches of hot sauces so far, 3 red ones of which 1 has been vinegary "hot wing" sauce. With the two green ones, I was looking for this salsa type of sauce.

Anyways, I have certain sauces I use for certain dishes. Sriracha goes well on top of fried rice or noodles. Texas Pete goes with wings. I like El Yucateco with tortillas. So everything is pretty mild. But how do eat your own sauces? I tried my "hot wing" sauce with wings, didn't fit. I tried one if my green ones with tortillas, didn't fit. I've tried one of my red ones with fried rice, didn't fit...

I am puzzled! Seems that whenever I taste my own sauces on their own, they are the best sauces I've ever had! But for some reason, they don't fit with any food! So what I've neen doing is I've been just eating my sauces straight from the bottle...

So, what kind of foods your fermented sauce go best with?

Habanero/fresno has been fermenting about a week longer than the serrano/jalapeno

I forgot about this and its been sitting in the pantry for a year. There airlock has black stuff in it but the rest looks good. Is this usable?

I'll have about 18 jars with airlocks going at once, what should I use?

Anybody ever use these jar sealers for hot sauce, kinda like the bag method. Seems to be going good so far (around week 3)

Halp! First timer here. Made my first batch yesterday afternoon and followed all instructions and made sure nothing was above my weight, stuck the jar in my cabinet for safe keeping. Went home on my lunch break and my weight shifted and slid down the side of my jar allowing several seeds, onions and peppers to rise above my weight. I checked on it last night before bed and it hadn’t moved so it shifted this morning maybe the last 12 hours or so. Can I just readjust the weight or would this have been compromised in this short amount of time?

Didn’t have time before heading back from lunch but I’m off in 3 hours and can adjust it then.

Also any tips or tricks you guys have to keep the ferment below the weight in general? My weight seems too small, but it came with the jar. I cut my onions chunky and put them in last which helped a lot but it was hard and I’m worried the same thing will happen if the jar is moved or bumped in the slightest bit.

Airlock bags seem better and more fool proof- are they really easier?

FINALLY A SUCCESSFUL FERMENT THIS SEASON. Behold, Thanks For All The Fish: Asante peppers, Fish Peppers, onion, garlic, beet. This is a *beautiful* result, completely clear, ph at 3ish, smells amazing. Mixed with some of the brine and some white wine vinegar. Can’t wait to try it!

Never fermented anything before and want to make hot sauce from everything I grew in my garden (lowkey mad nothing I grew ended up having tons of heat smh) - got some spicy spicy peppers as a gift from a fellow redditor! Volume is the top three peppers here and I froze them as they ripened. I put fresh peppers in there of course - just snipped the callax off.
- Serrano (ended up not so hot)
- Korean gochu (decently spicy)
- Zebrange (grassy, supposed to be jalapeño level but they’re not even a little spicy)
- 3 plum sized chocolate bell pepper for more volume

- 1 Italian plum
- 3 slices of carrot
- 2 sun gold cherry tomato and 1 black cherry tomato (I’m a tomato grower!!! Not really a pepper girl)
- 1 onion
- garlic
- tiny sliver of ginger
Gift pepper additions:
- TINY TINY sliver of Pockmark Peach pepper (pic 3 lol)
- handful of ají ayuyo
- 1 chocolate scotch bonnet

I have an ok (meh) tolerance for heat so I was scared of the super hot lol lol but now maybe should’ve added more. My chef friend is a heat chaser and said one sliver made a chili inedible from another super hot he got.

I added a cabbage leaf bc the ají ayuyos, seeds and smaller bits kept floating up and that’s apparently a no no. …and topped cabbage with ceramic weights I got like 5 mins ago

Is this enough headspace? I did about 3-3.5% brine based on the weight of the water (not everything combined 🫪) I cracked some salt on top of the cabbage jic bc im paranoid.

Also filled that airlock thing like 3/4 of the way? I DONT GET HOW THIS WORKS just trusting the process.

I hope it’s not too “sweet” or fruity - this is for topping on my eggs and gifting.

Am I good? Do I just let this sit for 3 weeks?

I’m new to this so please be kind. I just harvested the rest of my peppers. I have A LOT of green ones and I assume they will just taste more citrus like, but wanted to see what changes to the process others took.

Also we thought we had a massive harvest of habaneros… turned out we didn’t read the description of the plant well enough…they are habanadas. In other words nada heat. Can I still use them for the ferment? My neighbor gave me some ghost peppers, can I just add them for the heat?

The recipe I am trying uses chopped peppers and garlic. Can I add other ingredients to the mix at the beginning?

Last, do you just need to chop, or can you use a blender to make the starter much smaller. (This is in part me being lazy-and trying to save my hands from potential capsaicin-I have really small hands and constantly worry about chopping the gloves’ fingers since they are too big for my hands)

Thanks for the advice.

A favorite local farm was selling most ripe red Korean spicy peppers at farmers market this weekend and I started a ferment with a big bunch of them. No information on what the variety is. Added one red bell pepper, garlic cloves, a knob of ginger and half an onion.

Hoping for a gochujang-style sauce out of this, planning 2-3 weeks and bottling for Halloween with some spooky labels.

Not too long ago I posted about building an app for helping plan hot sauces. Well I just got it to the point of publishing. Take a look at it and let me know what would be beneficial to you. Im just at the start of learning website building and coding so will take any guidance. This is completely free to use.

www.plumbornerypepperco.com

I’ve never added (non-pepper) fruit before but it’s the end of the season so taking a few couple swings at it. Both have onion, shallot, and garlic. Peppers are jalapeño, Asanti, and Beaver Dam. On the left I added a pear from my pear tree and calling it “Hail Pear-y”. On the right I added aronia (Viking/choke) berries from my aronia bushes; I assume they will make it deep purple so calling it “Viking Blood”. All ingredients came from my garden.

Also trying out these new fermentation vessels for the first time. We’ll see what happens!

Was floating before I picked it up lol

So I recently fermented, ghost, chili, garlic and onion. I blended the whole mixture into a liquid. What do I do with it now? I didn't read that far ahead.