This is the 'soak' from the care package I posted a few days ago - for intent and purpose, the soak is the brine and all the fixings you see before you. The brine is 22-26% salt water (pure unadulterated salt - 22-26 grams per 1000ML water - I use 3-stage RO). Soak on the left: brine; bulb of garlic; 2 large carrots - peeled; 2 medium parsnips - peeled; 1/2 large white onion - ringed; and 48 varying chocolate superhot pods (contrary to some belief, chocolate pods have no actual chocolate, not being condescending but some just don't know) - here is a [cross-section](https://pic8.co/sh/k7Uvld.jpg) soak on the right: brine; bulb of garlic; 1.5 medium parsnips - peeled; 2 large carrots - peeled; 1/2 large white onion - ringed; and 22 varying peach superhot pods I'll take y'all with me on this trip (pepper to ferment to sauce to bottling) - in 3 months, the process will be done (I typically wait at least a year, but I need some more of these sauces), and we will make some sauce!