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  1. J

    Update 12/15- My very first fermented pepper sauce: 1 question and pix

    Hello all, After reading lots of info here and watched many YouTube vids, I felt pretty confident and started my very first fermented hot pepper sauce on 11/27, with the following ingredients: 3/4 lbs red and yellow habanero peppers 6 green jalapeño peppers Small onion 6 cloves garlic 2...
  2. M

    Iodized Salt

    Yes, I know everyone says don't use Iodized salt. But it was all I had left. Can anyone offer a definitive explanation (other than "it may affect the final outcome") on why it should not be used in cultured fermented sausages and back it up with some real evidence? I understand the difference...