u/ClimateChangeDenial

Wanted to ferment a fruit forward sauce. 3lb green habaneros, on sale for $1.99/lb :D, 2 mangos, 2 peaches, 2 pears, 2 plums, 3% brine. Can't wait to taste it.

Sometimes you don't want to ruin your butthole with sauce that is too spicy. This is my 2nd "Settle Down" mild sauce.

This is a mild sauce with lots of flavor. This 2x 1.5gal (3 gallons total) ferment yielded 2 gallons after straining.

Tomato, onion, garlic, salt, dried chipotle peppers, cumin, corriander.

I'd like to note: do not pack your ferment this tight.... I had to remove brine twice. I used the brine to make overnight garden pickles (grape tomato, cucumber, celery, herbs. It was amazing and I had the biggest poop ever.)

My seed starters ALWAYS do better in solo cups compared to literally anything else.

The 5.5in Luna glass crock weights were perfect for these q.5gal square glass fermenter. Thanks to a resditors recommendation. Thai chili, Holland hot peppers, Thai ginger, Blackberries, garlic.

Anyone have any suggestions for weights for these square jars? When I pack tomatoes at the top, I can use cabbage and a glass weight to hold everything down. I'm fermenting a habanero sauce with fruit and the weights and cabbage fell through. Its day 3, 3% brine, active ferment with bubbles, started with active brine from a previous ferment. So far, so good. I swirl the jars twice a day. Do you think this will be fine for a week or two? I've pulled a mango hab ferment after 1 week, no starter, and still got pH of 3.8. Your thoughts and suggestions are appreciated!