Quote:
Originally Posted by Worth1
At the very least 4 weeks and that depends on the salt and temperatures.
I think I did mine for 8 weeks.
And instead if vinegar afterwards I used bottled lime juice put it all in a blinder and let it run.
There is no way this stuff will spoil.
Worth
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Agree 100%. Properly fermented anything doesn't NEED vinegar. Vinegar based hot sauces are ok and have a place, but a truly fermented hot sauce is a whole different playing field.
Love the homemade airlocks Worth!