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
6 cloves garlic
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...