I fear so. But since it is my first harvest and I put a lot of work into it, I wanted to get a second opinion. Thanks.
by FluffyMountainUrchin
4 Comments
AutoModerator
Hi u/FluffyMountainUrchin, For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. Thank you!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
Pascalica
What is it? A fermentation?
FluffyMountainUrchin
I wanted to ferment some peppers to make hot sauce. I used the smaller glass jars with some cheesecloth and a rubber band to push everything under the brine but apparently some peppers surfaced due to the fermentation. I’m scared that the white parts are a health risk.
Light_Lily_Moth
Best spot to ask for this type of thing is on /r/fermentation
Include your recipe. Anything outside of the brine should be tossed.
In my non-expert opinion the white stuff – compare to kham yeast.
With ferments, it’s important to use a strong enough brine, and also use your senses to toss anything that smells too funky. Also for a beginner, get comfortable doing ferments in the fridge so you can slowly notice how the taste changes so you know what is normal.
4 Comments
Hi u/FluffyMountainUrchin,
For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. Thank you!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
What is it? A fermentation?
I wanted to ferment some peppers to make hot sauce. I used the smaller glass jars with some cheesecloth and a rubber band to push everything under the brine but apparently some peppers surfaced due to the fermentation. I’m scared that the white parts are a health risk.
Best spot to ask for this type of thing is on /r/fermentation
Include your recipe. Anything outside of the brine should be tossed.
In my non-expert opinion the white stuff – compare to kham yeast.
With ferments, it’s important to use a strong enough brine, and also use your senses to toss anything that smells too funky. Also for a beginner, get comfortable doing ferments in the fridge so you can slowly notice how the taste changes so you know what is normal.