i’m unsure, at least one source said that after a couple weeks the ‘active’ fermentation was over and to move to the fridge. Other sources say you can keep em going for years.

All the vessels i’m using should safely release any excess pressure.

I’m very new to this whole process which is why this batch is so very basic!

I recommend trying it out though fermented jalapenos and onions are a nice condiment in addition to the hot sauce benefits. Gonna try curtido next.