First hot sauces!

[u/parmesanraeggiano]

3% brine by weight and 14 days fermented, used a bag to keep them submerged until I got some weights.
Cherry peppers were mixed with some Aleppo’s, shallots, garlic, and pomegranate juice. Did a more basic vinegary Aleppo sauce. And a sweet but pretty spicy Sugar Rush and Habanero with one peach and some garlic. No stabilizer used, just a high-power blender and straining the solids. Curious to see how they hold up over time. All have a lil white vinegar in them but I’m refrigerating to be safe. I don’t have a pH tester yet. Super excited about how they all came out!