i’ve been making fermented hot sauce for 10+ years and only learned a few weeks ago the vacuum sealing method a buddy of mine saw my setup and said “you know, you can get a lot cleaner of a flavor if you ditch the 3% brine and just vacuum seal your peppers with 3% salt by weight” i tried it on my latest batch of piri-piri peppers from the garden and the resulting (pictured) sauce was divine. you get the pleasant tanginess of the lacto ferment without the brininess that typically goes with it next up: Peruvian ají verde sauce, let’s see how it goes after these green peppas ferment