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Reddit user told me to stop burping my hot sauce jars daily... they were right
I've been making fermented hot sauce for about 8 months now and I kept burping my jars every single day like clockwork. Some random user on this sub told me I was letting too much oxygen in and that I should only burp once every 3 or 4 days. I ignored them for like 6 weeks and kept getting mold on top of my mash. Finally tried their way with a new batch of habanero and garlic, didn't touch the lid for 4 days, and bam no mold at all. The batch is coming up on week 3 now and it smells way better than any of my previous ones. Has anyone else found burping less often really makes that big of a difference?
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rose_hart4mo ago
Switched to every 3 days myself and stopped losing batches to fuzzy white stuff.
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troyreed4mo ago
Yeah that three day gap really dials it in nice.
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kelly_nelson953mo ago
Is it really that big a deal with a few fuzzy batches?
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