Mini Horses's latest activity

In most fermentation processes the water is either drained off or used to store the product. I assumed peppers would be the same...

i dislike lukewarm coffee or hot chocolate - i hardly ever set them down if possible and just sip sip sip until they're gone gone gone.

all good to know and i hope that helps you get your hot pepper sauce made properly at last! :) when i've watched a lot of the mass...

well it's not like i go out there and stand in it without any clothes on or something...

Not my kinda weather!! I'm annoyed with my 24* morning.

Yikes! I would be a popsicle person.

we had a light dusting of snow and it was a full moon shining on me a few minutes ago. today is sunny with a high of 20F. i'll go out...

Hard frost & 24* at 5am....wow....thanks mother nature. Hoping tomorrow's threat of ❄️ doesn't happen. Then that "stuff" will be blown...

Sipping the first cup. Wait - who am I kidding - the first cup goes down gulps! The second one is for sipping. ☕

I did find some additional information, though. Hot sauce is fermented without water. I hadn't caught that before. The ratios are for...

Truth!

what type of salt are you using? 3 T might be too much, but how big is the bottle? the amount of salt used seems to be about 1 and 1/4...

Non-iodized table salt. For most ferments I use beween 2 and 3 T per quart. 5 t is just under 2 T. I normally make up a quart of brine...

Delish Test Kitchen....says precise amounts of salt to peppers by weight. :idunno so maybe ratios off? Or timing? I believe all hot...

Only a canning question indirectly, as I was planning to can fermented hot sauce. Every time I try to ferment peppers they go sour...