From Burden's Landing

Use 2 percent salt (by weight) to prevent bad bacteria while allowing good bacteria to ferment.[1]

Testing this with habanero sauce.

Things to try:

  • Burping — Airtight container. Let the gas out and mix once a day.
  • Cheesecloth — Mix once a day
  • Airlock — specially designed lids that release gas without letting air in. Seems to be necessary for wine-making in particular.


For fermentation that requires water, you want to make sure there's no chlorine or chloramine. Brita filters apparently remove most of the chlorine and some, but not all of the chloramines. I'm taking filtered water, then boiling for 30 minutes.

More here.



  1. 'Tabasco Style Fermented Hot Sauce." Hunter, Angler, Gardener, Cook,