First time fermenting peppers for hot sauce. Are they fermenting ok? They smell nice as of now.
Scotch bonnets and fresnos fermenting for 2 days now with garlic and a couple spices in 2.5% brine
by AdJealous4951
2 Comments
Dokurobatto
I’d be careful with the peppers in the second pic’s jar. With them sticking up out of the brine like that, there’s a chance they could start growing mold, and not the pleasant kind. For the future, I would suggest looking into investing in fermentation weights or fermentation springs.
AddendumHelpful8892
Take a ziploc bag and fill it partially with 2% brine solution and push it into the jar on top of your ferment. Use that to weigh everything down. A small ramekin filled with brine also works.
2 Comments
I’d be careful with the peppers in the second pic’s jar. With them sticking up out of the brine like that, there’s a chance they could start growing mold, and not the pleasant kind. For the future, I would suggest looking into investing in fermentation weights or fermentation springs.
Take a ziploc bag and fill it partially with 2% brine solution and push it into the jar on top of your ferment. Use that to weigh everything down. A small ramekin filled with brine also works.