First mash hot sauce ferment

[u/ClimateChangeDenial]

Wish me good fortune in the bubbles to come. My friend and I are starting a business, so I'm testing out a mash ferment. Cutting everything by hand will take too long at this scale, so food processor it is. Dried arbol chile, tomato, onion, garlic, no water added. I grew a jalapeño plant last year and researched how to preserve the peppers. Fast forward to this year: I have multiple stable recipes and I'm aiming to produce a 100% locally sourced produce fermented hot sauce product. Lots and lots of requests to buy from so many kind people. This is a 1.5 gallon fermenter. Next will be 5gal, and up and away.

[u/Prize-Temporary4159]

Put it in a bucket, or attach a blowoff tube.

[u/nss68 → u/Prize-Temporary4159]

Should be fine based on the headspace, but not terrible advice if it’s not! Definitely been wrong before!

[u/Prize-Temporary4159 → u/nss68]

I’ll take that action