I do fermented hot sauces. I put it off for many months as I was terrified I'd create a deadly (literal) sauce. I'm hooked now. First and foremost is cleanliness. I sanitize my jars and equipment either in dishwasher or using Sterisafe. Basic equipment needed is mason jars and airlocks. I prefer the type included in this kit. I've bought several of this kit. Fermentation Kit for Wide Mouth...
https://www.amazon.com/dp/B075LRMRDQ?ref=ppx_pop_mob_ap_share Next up is brine. I use only distilled water and sea salt. Below is a great chart for brine. Peppers are safest going 3.5%.
View attachment 671216I stem and halve my peppers. I fill rh jar with peppers and brine leaving about 1/2 to 1" headspace. You can weight down with a piece of cabbage leaf and a glass weight or better yet something like either of these. ViscoDisc Canning Buddies- Wide...
https://www.amazon.com/dp/B01GGHR5BM?ref=ppx_pop_mob_ap_share or Share Safety is all about prior points PLUS keeping your peppers below the brine in the anaerobic environment. For the first go I would go 3 weeks. Note that OFTEN you can get some Kahm yeast on the surface. It's flat white and flaky. You can just skim it off. If you are unsure post here. Many of us have had the first time panic that it was mold. I rarely get Kahm anymore when using Sterisafe on gear. It is very vertical that you check PH on the brine prior to and after processing. This is what I use APERA INSTRUMENTS AI209-T Value Series PH20 pH Tester Combo Kit, including the Maintenance Set, and a CalPod Solution Holder for Easy Calibration
https://a.co/d/8OKJdH3 , you can also put jase cheaper strips but I can't comment on how well they work. Acidity < 4.6 is safe but recommend for home is < /= 3.6. Most of mine are in that 3.6 or less at 3 weeks. To process go simple the first time. Use 1/4 cup vinegar and brine to the point of consistency you want. I add a pinch of salt and 1/8 - 1/4t xanthan gum per quart. Helps with reducing separation. You can pasteurize prior to bottling but I do not. Although shelf stable I refrigerate mine. Hope this helps, open for questions! Here are some straight red habanero ferments I have going now
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