Loving your content, I’m a first time chilli farmer. I plan on making a sauce later this year after fermenting.

In your videos you refer to sauces being ‘shelf stable’, can you elaborate on how long they’re ‘stable’ for?

Once opened I’m assuming they go in the fridge and consumed within 1-2 months.

Stay spicy!!

Hello Rasheeda,

I would recommend having a look at some of my videos where I cover off these things as well as some other helpful topics:
Mash vs brine
https://youtu.be/1IyrvH-Gexk

Clean, sanitise, sterilise
https://youtu.be/R7SSisK-uUk

Make your own fermenting containers
https://youtu.be/Sz-I4jlm9mc

Is my fermentation safe
https://youtu.be/SIPAqoxF710

Minimum ferment time
https://youtu.be/VZt7PY8ESg4

Maximum ferment time
https://youtu.be/6wdkVQJbNwQ

Thank You

Hey Devon, If you send me and my team a message through chillichump.com/contact you will get a quicker reply!
You can clean out the airlock, and then sanitise it again before replacing it in the jar. If you don’t have a no-rinse sanitiser like I use, then use some distilled vinegar. You should be fine!

i used a 1 liter mason jar with a water air lock ..made a peppermash out of homegrown ring of fire and cayenne..it is day 2 of the ferm and i believe i over filled the jar as now that it has been creating the perfect looking gas pockets as yours was..it has now entirely fill the jar with water and expanded mash and has filled the airlock with some red peppery water and over filled and over flowed from the airlock with the water created by the salt and pepper mash so my question is …. is my ferm garbage now ? can i open the jar and scoop out an inch of mash?? i carefully poured out some of the created liquid by tipping the jar a bit and allowing the gases and liquid to expel through the airlock making sure that no air bubbles went into the jar only out of the jar… should i open and remove some ..or should i just place this ferm in a bowl and allow it to overflow as it will?? i have it in the dark at room temp around 19 degrees
tell me i can save this?!?! i would hate to lose this years yield ! i just dont know to open …or just make sure that it can always continue to over flow the created liquids out the the top of the airlock .. thanks alot man ..i watch all your stuff

i have it room temp at a fairly stable 18 to 19 …so that will be good ..its on day 2 of the fermentation and im hoping i didnt mess up to bad…i think i overfilled the 1 liter mason jar ..as it has now begun to make bubbles and things just like it is supposed to but the liquid it has made filled my water airlock and over flowed it …i gently tipped it over and poured out the now slightly red water out to the proper level for the airlock …. i made sure to not allow air in when doing so ..only bubbles were coming out ..nothinng went in…is this something to be concerned about or should i just place a dish under it and allow it to flow as it will? there would appear to now be no room left up top of the jar? very little if there is …

would it be a terrible idea to open and remove an inch of mash ?? or like question asked earlier just place it in a bowl and allow to flow as she will?? thanks for your time man i watch all your stuff

It’s a modified fridge that I use. Ferminator
https://youtu.be/nMMbdDRJaUY
You want a dark place, but you also need a consistent temperature for best results. Under 19’C and you won’t have an active fermentation…too high and you will have off flavours. Room temperature is fine…but I use my Ferminator to get the best results.