Too Much Salt in Fermentation: How to Tell and What to Do
Salt is the lifeblood of fermentation, but too much can kill your batch. Learn how to identify a salt-locked ferment, why weight measurements matter, and professional techniques for diluting and rescuing an over-salted hot sauce mash.
Over Fermented Hot Sauce: How to Fix Flavor and Acidity
Don't toss that puckeringly sour batch just yet. Learn how to identify and rescue over-fermented hot sauce by balancing acidity, reintroducing fresh flavors, and using blending techniques to turn a flavor "fail" into a complex success.