Basic rules fermentation

- Clean the jar, lid, water seal and pressing element well with detergent and hot water (70 to 75 degrees, no higher than this can deform the jar). Ingredients need only be rinsed off.
- Use clean products, free of mold and spoilage. Fermentation cannot make products come alive, so only use products that you would eat the same way.
- Product + water + 2% sea salt of total fermentation weight. It is important that it is pure and unprocessed salt, so that is why we recommend sea salt.
- Fill the jar until the produce is submerged and no more oxygen can reach it. Do this using the pressing element.
- It is best to keep the ferment between 20 and 28 °C in a dark place. If the temperature is too cold, the hot sauce will not ferment and too high a temperature can spoil the ferment.
- Allow the jar to ferment for at least 10 days at room temperature in the dark (out of direct sunlight). Longer than 10 days is also possible; it takes about 5 days for the fermentation process to begin.

Extra tip: Failure is part of success, didn't quite work out.... Top! Then you have a good reason to try again, fermenting is a learning process, every failure is one step closer to your ultimate hot sauce.