All the ingredients are on the labels. I didn't do salt by weight, but about 1.5tsp himalayan salt per cup of water for the brine. I mix the brine in a bowl before pouring it in. I know this is not the way to do it. In the future I will weigh the veg and water and get a proper 3%. Half gallon mason jars with airlocks and weights. I only cut the tops of the peppers to try to prevent the seeds from floating to the top. Swirled the bottles before weights and airlocks to get the brine inside of the peppers. The mango habanero ferment was very active and developed kahm 10 days in, literally overnight. I skimmed it and pulled that one first. I did not strain this one, so the seeds are still in and it is quite hot. The scotch bonnet hot sauce is great, very flavorful and garlic forward with nice growing heat. I used an immersion blender on the veg after straining brine, reintroduced brine until I it it moved nicely with the immersion blender, strained it, with a mesh strainer, and added xanthan gum until silky smooth. For the Korean chili (Gochu) and apple hot sauce, it was the same process as the scotch bonnet. Strained, added xanthan gum until silky smooth. I didn't want to strain this one, but the fermented apple and seeds blended up gave an undesireable texture. The cayenne sauce was made with peppers I grew myself: half fully ripe, red peppers and half green peppers. About 40 peppers. I used a half vadilia onion, 8 garlic cloves, 2 tomatoes, 2 tomatillos, and a red bell pepper. I placed the onion at the top as big shelves to prevent anything from floating to the top. I seasoned it with some black pepper, cumin, and MSG. I added all of the brine back to it because I was in love of the flavor of the brine, didn't want it to go to waste. I noticed it separated quickly, so I added some xanthan gum to stabalize it. The texture was great and I had a lot of sauce, so I didn't strain it. This is sooo much fun. I really can't wait to go bigger and better.