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Just recently finished my first ferment, and it went really well and everyone loved it. I gave most of it away, so I'm excited to try my second batch. I bought about 3/4 pound orange habaneros at the grocery (fermenting in a pint jar). Thing is my digestive system can't handle much spice. So I'm...

Hey everyone.. first post, made a sauce last week following instructions from the Fermenting 101 thread and I have a few questions.   First off, what's the right salt ratio range for a mashed ferment? I thought I read between 2-5% by total weight. Well, I did 5% because I wanted to be on the...