I finally got my hot sauce fermentation just right after a long wait
I started this batch of fermented hot peppers back in late summer. For weeks, I checked the jar every day, but it just sat there with no bubbles. I almost gave up and thought I messed up the salt ratio. Then, after about a month, I saw tiny bubbles and smelled that tangy ferment smell. I let it go for another week until the peppers were soft and the liquid was cloudy. Tasted it yesterday, and the heat was perfect with a nice sour kick. Waiting that long was tough, but now I have a killer hot sauce for tacos.