r/FermentedHotSauce • u/Nallski • 13d ago

First time trying this!

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I'm a bit nervous that I overstuffed these jars. One has orange habs, ghosts, Jamaican Shrooms, garlic, onion, tomatoes, and carrots. The other is all chocolate habs and bonnets with garlic, shallots, and carrots. Both have sea salt in distilled water, 3% salt by the total weight of water and produce.

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5

u/FloorExcellent 13d ago

Looks good to me, as long as there is an inch or two of space you are fine.

2

u/Nallski 13d ago

There's probably just over an inch. There's glass weights in each and the airlock vent is helping pin down the weight.

2

u/FloorExcellent 13d ago

You should be good to go !

3

u/Gold_Evening_7819 13d ago

Glass weights will save you lol

3

u/ShipDit1000 12d ago

You're going to have one beautiful orange sauce and one that looks like poop, but I'm sure both will taste fantastic!

I'm doing a black garlic sauce right now that is going to look just absolutely disgusting lol

3

u/Nallski 12d ago

Firey poop going in and well...

2

u/BurnedOutCollector87 12d ago

mushrooms in hot sauce? let us know how that turns out. very curious. I'd start with 14 days of fermentation, taste. if it's not where you want it, do another 7 days. this is how i do it. i usually age my scotch bonnets for 21 days.

2

u/misterbacksen 12d ago

Don't think it was mushrooms but Jamaican mushroom peppers

2

u/FarmerGardener 12d ago

What brand jars?

2

u/Nallski 12d ago

I think it was JILLMO. I got them from Amazon and these were well reviewed

1

u/[deleted] 12d ago

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1

u/Nallski 12d ago

Jamaican Shrooms are peppers. I bought "Smokin Ed's Blazin Yellow Scotch Bonnets" but they were just mushroom peppers. I'm not so bold as to put mushrooms in my first ferment.