Fermented Hot Sauce Via the Pepper Mash Method (Part 1)

End of summer is the time of year where I begin fermenting some of my harvested garden grown peppers in preparation for turning them into bottled hot sauce. This year my harvest consists of Habanero, Tabasco, Melrose, Havasu peppers, and some San Marzano tomatoes.

I like to use the pepper mash method instead of a brine to ferment peppers. Has worked great for me since I began fermenting pepper several years ago.

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