Track Every Day of Your Ferment

Small-batch hot sauce fermentation made simple. Log pH, tasting notes, and milestones so you can repeat your best batches.

Start a New Batch

Batch Name

Pepper Variety

Custom Pepper (if selected above)

Salt Ratio (%) 3-5% is typical. Lower for juicy peppers.

Container

Fermentation Start Date

Target Fermentation Length (days)

Starting Notes

Compare Batches

Select two or more finished batches to see how salt ratios, pepper types, and fermentation length affected the results.

Fermentation Guide

Getting Started

Wash your peppers. Remove stems if you want less heat. Chop or leave whole. Weigh your peppers and water, then calculate salt at 3-5% of the total weight. Pack into your container, add brine, and keep peppers submerged with fermentation weights. Seal with an airlock lid or burp daily.

What to Watch For

Bubbling starts around day 2-3. The brine gets cloudy. That is normal. White film on the surface is likely kahm yeast. Skim it off. It is not harmful but can affect flavor. Green, black, or pink mold means discard the batch. Trust your senses.

pH Milestones

Check pH at day 7, 14, and before bottling. You want to hit 3.4-3.7 for a safe, tangy sauce. If pH stays above 4.6 after two weeks, add a tablespoon of vinegar per cup of brine or let it ferment longer. A digital pH meter is worth the investment.

Common Mistakes

Too little salt invites bad bacteria. Too much slows fermentation to a crawl. Not keeping peppers submerged causes mold. Opening the jar too often introduces oxygen and contaminants. Bottling before pH drops below 4.6 risks spoilage. Rushing the process gives you a salty pepper mash, not a fermented sauce.

When to Bottle

Your sauce is ready when it tastes tangy and complex, the pepper sharpness has softened, and the pH is in range. Strain or blend to your preferred consistency. Bottle in clean glass bottles with airtight lids. Refrigerate after opening. Most fermented hot sauces keep 6-12 months in the fridge.

Scaling Up

Once you have a recipe you love, scale it up. Keep the salt ratio the same. Use a larger crock or food-grade fermenter. The fermentation timeline stays similar but may take a day or two longer in larger volumes. Always log your process so you can adjust next time.

Questions Home Makers Ask

What salt ratio should I use?: Most hot sauce ferments work well at 3-5% salt by total brine weight. Juicy peppers like habaneros can go as low as 3%. Drier peppers or recipes with added vegetables may need 4-5%. Never go below 2.5%.
How long should I ferment?: Minimum 7 days for a mild ferment. Most makers go 14-30 days. Some blends benefit from 45-60 days. Taste regularly after day 14. When the flavor is tangy and the pepper heat has mellowed, it is ready.
What pH should I aim for?: Target 3.4-3.7 for a safe, tangy sauce. Below 4.6 is the safety threshold. Check at day 7, day 14, and before bottling. If pH stays above 4.6 after two weeks, add vinegar or extend the ferment.
Can I track multiple batches?: Yes. The sidebar shows all active batches. Click any batch to view its timeline and notes. Finished batches move to the archive. Everything saves in your browser.
My batch smells weird. Is that normal?: A sour, tangy, slightly yeasty smell is normal. A rotten egg smell, black mold, or slimy texture means something went wrong. When in doubt, throw it out.