[Worth1]

Originally Posted by Rajun Gardener

I was just looking at a fermenting recipe for hot sauce and found this easy one. What do you think? http://homestead-honey.com/2014/09/1...-sauce-recipe/

I think it is fine but dont use chlorinated water and it is better to have some sort of air lock so you never get mold.
You can also just blend the peppers up to begin with.
If you are going to do this with temps in the 70's or close to 80 add another teaspoon of salt per cup, so it would be 4 teaspoons not 3 per quart.
Not a big fan of shaking and stirring up the ferment

Worth