Hello.

IÂm new to the site and IÂve lost countless hours of sleep reading the forums since I found this site.

What IÂm writing about is I am interested in making a fermented hot sauce this year. IÂve tried making hot sauces in the past but they lack that tang of a fermented type.

What I havenÂt read, or found yet is a ratio of salt to pepper. I plan on making small amounts is qt. Size jars. Would anyone know a correct ratio?

Also, at what temp is a safe temp to let the peppers safely ferment at? and when I chop the chiliÂs up should I remove the seeds or leave them in? I plan on buying a Ph meter to make sure everything is safe.

I'm sure I'll have other questions as the season gets longer.

Thanks so much for any feedback anyone may offer.