Looks good! I have a sauce I've been fermentating for a little over ten months. I'll probably bottle it once it hits a year. I can't wait to try it! Also, I would definitely get a lid that has an airlock so it can vent. Otherwise, you risk the jar exploding if too much pressure builds up and you forget to burp it.
What are you guys doing to bottle the sauce? I had a nice fermented batch of peppers, pureed it and put it into bottles, but they all grew mold in the bottles.
28g of salt on a liter batch, unpasteurized (I prefer it alive), no vinegar added, in the fridge. I just looked at an older batch that did not become moldy but only developed a bit of kahm, and realized it is much more liquid than the sauce that became moldy. That might be a difference.
6 Comments
_cerpin_taxt_@lemmy.world · 2 pts · 3y
I hope that's not where you're letting it sit to ferment! It should be in a dark, room temperature place - sunlight is very bad for fermentation.
akoen@lemmy.world · 2 pts · 3y
Definitely! This was just for the picture.
JaCrispy@lemm.ee · 2 pts · 3y
Looks good! I have a sauce I've been fermentating for a little over ten months. I'll probably bottle it once it hits a year. I can't wait to try it! Also, I would definitely get a lid that has an airlock so it can vent. Otherwise, you risk the jar exploding if too much pressure builds up and you forget to burp it.
PostingInPublic@lemmy.world · 1 pts · 3y
What are you guys doing to bottle the sauce? I had a nice fermented batch of peppers, pureed it and put it into bottles, but they all grew mold in the bottles.
TheGiantKorean@lemmy.world · 2 pts · 3y
PostingInPublic@lemmy.world · 1 pts · 3y
28g of salt on a liter batch, unpasteurized (I prefer it alive), no vinegar added, in the fridge. I just looked at an older batch that did not become moldy but only developed a bit of kahm, and realized it is much more liquid than the sauce that became moldy. That might be a difference.