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PostingInPublic ,

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.

TheGiantKorean ,
@TheGiantKorean@lemmy.world avatar

I’ve never had it get moldy. What was your salt %? Did you pasteurize and/or add vinegar after? Fridge or left out?

PostingInPublic ,

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.

JaCrispy , (edited )

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.

_cerpin_taxt_ ,

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.

akoen OP ,

Definitely! This was just for the picture.

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