What kind of vessel do you use to make large batches of fermented hot sauce?
What kind of vessel do you use to make large batches of fermented hot sauce? Like larger than a half gallon. I've been fermenting for over four years and I like to leave my ferments for over six months- I'm not sure if that's overkill really but I've had hundreds of different kinds of hot sauces and it seems like any kind of fermented hot sauce is better than the best non-fermented hot sauce