G'day All, Just a question about the fermenting sauce that I have going. 1. How long should I ferment it out for , has now been going for six months? 2. How do I best process it all - strain, puree etc?? 3. F.Y.I. the mix is about 15 litres of cayenne types wizzed in the food processor and then adjusted to 20% salt with a few cups of vinegar every couple of months to beat the furry buggers growing on the top. Luckily I work for a Pathology company that also does a lot of food analysis so I can send a sample off for bugs!! Any advice would be terrific. TIA Mark Ellis Gribbles Pathology. Melbourne, Australia. "If it is worth doing, it is worth doing to excess"