Followed this open-source recipe! Super easy and better than anything from the store.
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.
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.
Definitely! This was just for the picture.
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.
I’ve never had it get moldy. What was your salt %? Did you pasteurize and/or add vinegar after? Fridge or left out?
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.
