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Has anyone started to sell Fermented sauce in Virginia?   Have you had to deal with the VDACS and what did you have to go through to sell legally?

Those were my thoughts also. the funny thing is with this batch the mash never came up at all! It bubbled ferociously for weeks...   Apparently I am in a time warp also cause I looked back at the bottling date and I have been fermenting for about 7 weeks...wow!   the taste does seem to get more...

   So I have been fermenting for a little while now and have gotten my process down pretty well, that being said I just started my own company and changed my process from a cheese cloth top/leaving the top barely on to installing an airlock on all of my jars.       My ferment started amazingly...

Xanthum Gum is your best bet.   You could also try a mixture of Black Strap Molasses, and raw sugar with a bit of coconut water then reduce it on a low simmer until it is super thick and add to your bottles if not filled to the top and shake them up...should be thicker after that but much more...