Hit 50 batches of hot sauce this weekend and it snuck up on me

I just finished jar number 50 on Saturday and had to count twice to believe it. Started doing small pepper ferments three years ago after a bumper crop of habaneros from my garden and now I've got a shelf full of sauces. Anyone else lose track of their batch count and get surprised by how much time has passed?

2 comments

2 Comments

morgan.joseph25d agoMost Upvoted

Heard a guy on a podcast say fermenting is basically just controlled rot with better branding. Made me look at my own setup a little different.

abbycraig25d ago

Oh man, that reminds me of the time my buddy left a jar of kraut in his closet for like 4 months and swore it was "gourmet" but it smelled exactly like his gym bag.