This was super fun and I made a batch of Serrano sauce and a mix of jalapeños, dragon and Serrano pepper sauce from last years peppers.
I fermented these in quarts jars with salt water brine for 1.5 weeks, burped them daily, blended it up and strained it with cheesecloth and bottled. I'm pretty sure I did it right and it taste good. Is there any indication you should watch out for to know if you did something wrong and could get sick?
Also, are you suppose to drain the brine all out and only strain the peppers or does it not matter?
by Chance-Yoghurt3186