u/King-of-Kittys

Hey y'all,

So I made a batch of fermented hot sauce, pretty basic recipe with peppers from the garden, it fermented fine and turned out great but when I was processing it last night I had a bunch of fresh red habs that earlier that day I had crushed up with salt and vinegar and was going to make a separate little condiment. But the fermented sauce didn't have the kick I wanted so I just dumped the habanero/vinegar mix in when blending. I'm just curious how significantly that will reduce the shelf stability, if at all? It was 3 big habs mashed up with salt and sherry vinegar.