Always wanted to try fermenting and finally did with sweet success.

I bought a grab bag mix of peppers from a local grower who also makes hot sauce to try my hand. Started with about 8lbs of Cayennes, Cherry Bombs, Fresno, Bulgarian Carrot peppers, some garlic and onion and 1 whole pear. 3 week ferment and the color is NUCLEAR. I’m hooked, and have another mountain of peppers ready for processing into the next hotter batch.