Recent content by kjwalker

Hey pepper lovers, here's a quick question.  I'm on about my 12th ferment and I've never experienced it before but my new one has a Kahm Yeast invasion.  I know there's lots of info on this forum on this issue and that basically I need to scrape it off and don't worry about it....but I don't...

Yea probably just not long enough plus we used rice vinegar, which I read is lower in acid.  I don't mind the activity, it's just that it gets going so quick once it's out of the fridge.  Get's a little messy.   Probably gonna cook it.  

Yea of course or else we'd lose a whole bottle to the lava effect.  But once it's out of the fridge....it heats up and goes off again.  Kinda hard to enjoy a sauce that's actually moving.  ha ha

Hey guys, first thanks so much for this forum, which set me off down the road of ferments for peppers sauces.  The journey has been great!   Now I have a question...how the heck do I stop a ferment from bubbling, even when adding vinegar doesn't stop it?  I assumed even a little vinegar would...

So the lemon hooch was just a starter or did it go further in creating a zesty hot sauce with lemon overtones?

Hey there....I'm visiting the Gold Coast now for the holidays and saw the Chili Cave store and was Googling it so I could check the  hours of operation and what it's about.  Did it really move?  Your post is from some time ago so I wonder why the sign is still up and looks like a business.  ...

So finally got tired of looking at my ferment not bubbling any more and just sitting there, so I decided to give my idea a shot and re-start it...or at least give it a helping hand.   It is working perfectly.  Turns out my yogurt maker is a perfect size for my fermenting jar.  It fit right in...

I thought of that too in the past....but it has such a particular flavor I was worried it would ruin my end sauce.

Put in some type of starter?  You said you didn't use a brine but you did with 4% salt....I think.   I've used sourkraught hooch or some lactobacillus powder and both worked well.

...also, isn't "pink salt" a bad idea?  Sodium Nitrate I think....used for curing meats not fermenting?

I gotta thank this forum for opening up the world of ferments and hot sauce making to me!  It's been a great little hobby and with some good results.  It also opened up other avenues that I never thought of doing (I'm brewing my own kambucha tea and making my own yogurt now as an example).  ...

Thanks!  Smelling good regardless..

Yea tried that but nothing.  Okay...breath deep...relax...wait.  ha ha

Just started my third ferment using an air lock for the first time.  Frozen red jalapenos, red serrano, carrot, onion, garlic, plus a lacto starter.  Things kicked off radically and went for a week now it's settled down with consistent subtle bubbling.   Question is: what should I see in the air...

What exactly happens to it over a long period?  More complex?  More mellow?  More HOT???