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Hi, i've been making hot sauce from home grown peppers and i think i've finally got my brine salinity working well at 3 to 3.5% based on weight of water plus peppers. my issue: after about 2 weeks my brine is pretty clear, there isn't much sediment (probably why the brine is relatively...

Hi, I grow a lot of super hots as well as shishitos, tabascos and hatch valley peppers. my proudest accomplishment is the smoked chili powder i make. it adds great heat, flavor and smoke to anything. i've been making fermented hot sauces of late which led me to this forum to ask some...