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:
Here’s the big question: Should I make a little more 2.5% brine and top off my jar or just let it ride till next Thursday when I plan to process it?
Best
Joe
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 apples
- 170 grams raspberries
- 1 red bell peppers
- Capped with 1 leaf of cabbage
- Brined at 2.5% salinity kept at approx. 70F degrees
Here’s the big question: Should I make a little more 2.5% brine and top off my jar or just let it ride till next Thursday when I plan to process it?
Best
Joe