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Fermented Red Hot Sauce From Cultured Guru ~1 qt jar (again, didn't fit but is nicely 2/3 full in 2 qt jar with plenty of room to expand)
Keep a pepper of significant size to hold the peppers under the fermentation weight! 700 grams red peppers 50 grams garlic 180 grams water 40 grams salt I added: 100 g water 5 g salt for a 5% salt solution to cover nicely.
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