Hot Sauce #2 and #3

And just like that, we have a family of hot sauces. The fermentation process was similar for both of the sauces using a wet brine method. I fermented the peppers for about two months this time. I had not originally intended to wait that long but life got in the way. I added a little vinegar and maple syrup to batch B and left the syrup out of batch C. This time I experimented with Xanthun gum powder as an addition during the blending process. It helps prevent the separation of tiny solids from the liquid in the hot sauce. It seems to do the trick and a little dab'll do 'ya. I like the taste of both sauces, especially since they are both quite mild. My only regret is that I did not make more!