u/Comfortable_Swim_924

First time with reapers and I like to do a 7 day fermentation before blending into sauce with fruits and veggies for shelf life longevity. I’ve used about 1.5-2 moderately sized habanero in a 64oz mason jar topped off with other ingredients with a salt water fermentation and it’s ideally what I’d go for. Is anyone experienced with reapers & what type of ratio would you use for a medium type sauce? I used trial and error in the past which wound up being somewhat wasteful. The 7 day fermentation seems to be a commitment, considering there’s no going back. Thoughts and feelings?

I have this idea that under filling at first and adding soil when it gets a little bigger helps with stability and/or space for roots. No clue if the theory is true but it’s just something that became part of the routine. Anyone else do this?