A little over a week ago I began fermenting Batch 22 of my hot sauce using peppers from plants that have been in production since 2020.

a bowl of cayenne peppers

Week 2’s pepper addition

Over the weekend I checked the initial ferment, which looks pretty good, and gave the peppers a stir. Then I added about two pints of fresh-picked peppers, added enough water to submerge them, and tossed in two tablespoons of Kosher salt to keep the brine active.

hot peppers in a jar of brine

The fermenter after the second pepper addition

The weather has cooled a bit over the past week, so I expect the ferment will also slow, which is fine. We’ve still got around 12 weeks of new pepper additions before we send it off to over-winter.