:QUOTE [quotetype:personal] Salt, pepper, and time. Everything else is preference. :INFO Why Fermentation Instead of Cooking Lacto-fermentation uses naturally occurring Lactobacillus bacteria on the surface of fresh peppers to convert sugars into lactic acid. This acidifies the mash, preserves it, and builds a depth of flavor that cooked hot sauce cannot replicate. The result has brightness and living complexity that vinegar-based sauces lack entirely. :COUNTER.half 2 to 3 Percent | :COUNTER.half 7 to 14 Days :PATH Salt the Peppers Use 2 to 2.5 percent non-iodized salt by pepper weight. Blend or chop coarsely, toss with salt, and pack into a glass jar. Add a splash of plain salt water if brine does not submerge the peppers within 24 hours. :PATH Keep Everything Below the Brine Mold grows only where peppers contact air. Use a brine-filled zip-lock bag or fermentation weight to keep the mash submerged. A loose lid or perforated cling wrap allows CO2 to escape without letting oxygen in. :INFO Reading the Ferment Active fermentation begins within 24 to 72 hours. Small bubbles rise from the mash when you press it. The brine turns cloudy and shifts color slightly. A sour, yeasty smell replaces the raw pepper smell. Taste starting at day 5 by pressing a clean spoon through the weight and drawing a small sample. Fermentation is complete when sourness balances the pepper heat and bubbling has slowed significantly. :COUNTER.half Below 4.6 pH | :COUNTER.half 65 to 75 Degrees F :PATH Blend and Bottle Drain and reserve the brine. Blend peppers until smooth, adding brine to reach a pourable consistency. Strain for a smooth sauce or leave chunky. Adjust with apple cider vinegar if needed. Bottle in clean glass. :CHECKLIST Before You Start [ ] Non-iodized salt confirmed (sea salt or kosher salt only) [ ] Clean glass jar with no soap residue remaining [ ] Fermentation weight or brine bag prepared [ ] Location chosen: dark, 65 to 75 degrees F, away from direct sun [ ] pH strips or meter on hand to verify safety before bottling :NOTE White Film on the Surface A thin white film called Kahm yeast sometimes forms on the brine surface. It is not dangerous but adds off-flavors. Skim it off immediately and add a pinch more salt to the brine. Prevent it by keeping the mash fully submerged and using 2.5 to 3 percent salt. Fuzzy mold that is green, black, or pink is different. That means discard the batch completely and start over. :QUOTE [quotetype:personal] The bubbles are proof. Every batch teaches you what ripe fermentation smells and tastes like. :LINK https://www.wildfermentation.com/fermented-hot-sauce/ Wild Fermentation — Sandor Katz on Lacto-Fermented Hot Sauce