It’s been a little more than six weeks since we began the fermentation on Batch 20 of my hot sauce. Today I’m popping open the fermenter to see how it’s going and give the peppers a stir to keep thing moving.
I’m just a guy with nearly an acre of dirt, a nice little mid-century ranch house and a near-perfect climate. But in my mind I’m a landscaper survivalist craftsman chef naturalist with a barbeque the size of a VW and my own cable TV show. I like to write about the stuff I build, grow and see here at Sage's Acre.