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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?
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sullivan.finley19d 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.
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