Hey everyone,
I got on a kick about 3 years ago and grew a ton of reapers, ghost, and habaneros and did quite a few ferments. I forgot about this one and it’s been sitting for 3 years sealed. Along with the peppers I have some spices, black peppercorn, and garlic cloves in there. No evidence of mold or anything and all solid matter is submerged. Would you try it? Or would you pitch it?
by TheDisgruntledGinger
16 Comments
Isnt tabasco fermented for years? You should post on R/isthissafetoeat
r/eatityoufuckincoward
It looks good from here! Give it a smell and go from there.
I have fermented sauce older than that so you’re probably ok health wise, just not sure about flavor.
I mean, it hasn’t exploded or anything, but yeah I’d open that outside and err on the side of caution digging in.
I would eat it without hesitation. After three years, if you had not dialed that brine to perfection you would notice something cloudy, moldy, stinky. A 3-year-old sealed ferment is often safer than a 3-week-old one.
As long as u put it in a cold and dark place that inhibits mold growth I’d open it and give it a try
Keep us in the loop OP.
Just about ready then
Good news is that they’re safe. Once you pickle them, they won’t get rotten. Ever. Bad news is they’ll probably be mush. Probably good for adding flavor to something else.
something’s written “HELP” on the inside
Can you report back?
Love how optimistic you were about the month/day labelling actually being useful… 😂
Good luck 👍
I would definitely check the pH just to make sure everything’s in the right levels and then smell is going tor help determining anything is off
One of my best batches was a jar that sat forgotten for four years, so good!
Its safe to eat, but its just gonna be complete mush. Maybe try the brine and see if you maybe wanna toss a couple spoonfuls in a salsa?