[masraum]

Originally Posted by vash

something I have never done before.

I picked a bunch from my garden. I let the peppers go red, for that vibrant color. I had some mild mystery peppers, jalapeņos, and a fistful of Thai chilis.

ground them up with salt. some brown sugar, and garlic. now I am letting it all ferment. in a cool dark closet.

we shall see. not sure how this will pan out. anyone DIY hot sauce?

What are you going to do to decide when it's ready, watch the bubbles, periodically taste, count to 1000?

We make a lot of sauerkraut. I've even used some of the kraut bugs to ferment some beans (they were good) and make some pickles.

We also make kombucha (bottled, flavored, naturally carbonated) and kefir (flavored, but no sugar added). My wife has also made a few other dairy items, creme fraiche, some sort of yogurt and another thing or two. I'd like to do a sourdough but haven't.