Hot Sauce Tracker vs Ferment

Scorch is the hot sauce and fermentation tracker built for serious sauce makers. Whether you are starting your first lacto-fermented hot pepper mash or juggling a dozen active batches, Scorch gives you the tools to track every stage, nail your brine ratio, log pH readings, and build repeatable recipes you can share and scale. - BATCH MANAGEMENT - Start a batch from any recipe or build one from scratch. Set your target brine percentage, add your hot peppers or chili mash, and let Scorch track the days. Each batch gets a fermentation log where you record pH readings, salt levels, visual checks, and tasting notes day by day. - pH AND SALT GUIDE - Scorch includes a built-in pH and salt reference based on US rules for acidified foods (21 CFR 114). Measure the finished, blended sauce with a calibrated pH meter (strips only at pH 4.0 or below), aim for 4.2 or lower and never bottle above 4.6. Store sauce at room temperature only after a hot-fill-hold (180-200°F for 2-5 minutes); otherwise refrigerate. Log readings directly from the batch detail screen and watch your progress over time. - RECIPE BUILDER - Build and save your own hot sauce, chili sauce, and fermented salsa recipes with precise ingredient quantities, pepper varieties, salt percentages, and process notes. Recipes are reusable - start a new batch from any saved recipe in one tap. - PEPPER DATABASE - Scorch includes a curated database of popular chili varieties with Scoville heat range, flavor profile, and fermentation notes. From mild jalapenos to blazing ghost peppers, find the right hot pepper for your next batch or blend varieties to build a custom heat profile. - WHAT SCORCH PRO UNLOCKS - Upgrade to Scorch Pro for unlimited batches, unlimited recipes, and the complete pepper database with 50+ chili varieties. Pro members also get the AI Sauce Advisor for smart ingredient suggestions, the heat blending estimator to predict Scoville range before you commit, batch comparison tools, recipe scaling by target yield, a cost calculator to track ingredient spend per bottle, and CSV export for every batch log. Free tier: up to 5 recipes, 2 active batches, 15 peppers, full fermentation log, pH and salt reference. Scorch is designed for the craftsman. Bold typography, tactile controls, and SF Mono readouts for every technical value - because your fermentation data deserves more than a spreadsheet. Terms of Use (EULA): https://www.apple.com/legal/internet-services/itunes/dev/stdeula/

Ferment helps you make real sour pickles, sauerkraut, and kimchi at home. No vinegar, no canning, no special gear. Just vegetables, salt, and time. Whether this is your first jar or your fifth, the app stays in your pocket to answer the questions that come up along the way. These are naturally fermented foods. You salt the vegetables, keep them under the brine, and let them sour on the counter for a week or two. The result is crunchy, tangy, and alive. Ferment walks you through it and keeps you company the whole time. Ask the helper anything (new) The biggest part of this update. When a question comes up, just ask. Type it out, snap a photo of your jar, or leave a quick voice note, and you get a clear, plain answer back in seconds. Is this white film okay? Why did my kraut go soft? What can I make with this cabbage? It knows fermentation, it can read your photo, and it can help you build a simple recipe you can start tracking with one tap. Included with Premium. Get your salt right Salt is the one thing that really matters, and the math trips everyone up. The calculator does it for you. Use dry salt for shredded vegetables like cabbage, or a brine for whole vegetables like cucumbers. It handles different salt types and jar sizes, so you measure once and move on. Know what you are looking at See a cloudy brine, soft vegetables, or a film on top and not sure what it means? The visual guide walks you through what you are seeing, with reference photos for the common ones, and gives you a plain verdict: this is fine, do this, or start over. Most of what looks alarming is completely normal, and now you will know. Track your jars Keep an eye on up to 10 batches at once. Each one shows where it is in the process and what to expect next, with gentle reminders to press the vegetables back under the brine and to taste along the way. Log your notes, rate the sourness and crunch, and tap to make a good batch again. Recipes to start from One solid, tested recipe per type, written to actually work the first time. Sauerkraut, kimchi, garlic dill pickles from half-sour to full-sour, curtido, hot sauce, fermented carrots, and more. Each one points out what to watch for, and you can start a batch with reminders in a single tap. Straight answers on safety Plain, honest answers to the questions everyone has. Why salted vegetable ferments are safe to make at home, and how to trust your own eyes, nose, and taste. A quick per-batch checklist means you never have to second-guess. Made for everyday cooks You do not need to be an expert or know any of the lingo. If you have ever wanted to make your own pickles and were not sure where to start, this is for you. Calm, friendly guidance from someone who has made a few jars, not a textbook. 7-day free trial. Then $29.99/year or $4.99/month. SUBSCRIPTION DETAILS Ferment Premium is available as an auto-renewable subscription with two plans: - Ferment Annual: $29.99/year (7-day free trial) - Ferment Monthly: $4.99/month (7-day free trial) Payment is charged to your Apple ID account at confirmation of purchase. The subscription automatically renews unless canceled at least 24 hours before the end of the current period. Your account is charged for renewal within 24 hours prior to the end of the current period. You can manage and cancel your subscriptions in your Apple ID account settings. Any unused portion of a free trial period will be forfeited when you purchase a subscription. Terms of Use: https://heyferment.com/terms Privacy Policy: https://heyferment.com/privacy