Sounds interesting!
I believe @bogman has some fermented hot sauce going as well.
I am on around day five with mostly red serranos and some sugar rush peach, in what I think is a 3 percent brine. I used a circle of parchment to cover the top of the peppers ( as seen on YouTube!), and may have overfilled the bottle. A small amount of juice occasionally makes its way up into the air loc. I’m shooting for a four week ferment, but I’m not sure I trust this set up and may change something before the two weeks is up.
I’ve heard of people interrupting a ferment and adding things, but I’m still researching that.
