[CH] Did I kill my habs?

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Hello;

Well before the discussion on fermenting peppers, I ground up about 2 pounds
of habenero peppers with just enough white vinegar to cover them, thinking I
would let this age for months in a jar, and then strain for a ot sauce.

Now I find I was supposed to just chop them and cover with salt?

The top half inch or so of the hab/vinegar is turning brown, but it still
smells good!

Can I recover from my mistake?

Karl

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