• Ja'Crispy@lemm.ee
    link
    fedilink
    arrow-up
    2
    ·
    edit-2
    1 year ago

    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.

  • Turducken
    link
    fedilink
    arrow-up
    1
    ·
    1 year ago

    Nice! I’ve got almost all the ingredents home grown. I’ll let you know how it goes.

  • PostingInPublic@lemmy.world
    link
    fedilink
    arrow-up
    1
    ·
    1 year ago

    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.

      • PostingInPublic@lemmy.world
        link
        fedilink
        arrow-up
        1
        ·
        1 year ago

        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.

  • _cerpin_taxt_@lemmy.world
    link
    fedilink
    arrow-up
    0
    ·
    1 year ago

    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.