Loading…
12
My first batch of hot sauce went totally sideways last week
I started my first attempt at fermented hot sauce with some habaneros from my garden. I used a 3% salt brine and everything looked good for about 5 days until I saw this weird fuzzy white stuff on top. Turns out I didn't keep the peppers submerged under the brine weight well enough. Has anyone else ruined a batch with mold right at the start?
3 comments
Log in to join the discussion
Log In3 Comments
sullivan.finley5mo ago
Oh man, that white fuzzy stuff is the worst surprise when you're all excited about your first batch. Same thing happened to me with some jalapenos I tried to ferment - thought I had them pushed down enough but nope, that mold layer just laughed at my efforts lol. The 3% brine seems like it should be fine but those little pepper bits always find a way to float up. Better safe than sorry though, Richard's right about tossing it - that fuzzy mold can sneak deeper than you think.
5
craig.sage4mo ago
Little pepper bits always find a way to float up" - wait, you used jalapenos the first time?
8