Hi All, I have just started my first three ferments:- + or - 100 Peach Bhut Jolokia, Big Black Mama, Mixed Reds (Big Red Mama, Arrowhead, Red Bhutlah, Reaper, Rennie, Barrackpore, Bhuts etc)
All have bout 8 large cloves of Garlic, 1 tsp brown sugar, some Ginger and submerged in 2.5% brine. The colours look fantastic!
I have used food processor to make mashes of the peppers, Garlic and Ginger, then put into sterilised Kilner jars with the sugar, filled up with the brine and put lid on.
Since filling with the brine the mash has risen and is not totally covered by the brine. Is this a problem?
(Having done some research I believe that using the Sterilock caps there is / will be no oxygen in the jar thus making the environment non conducive for the bad bacteria.) Again please advise.
I further believe that using this method and types of jars I do not need to do anything to the ferment i.e. Stirring it removing Mold etc. as in the closed environment the Mold should not develop on the surface.
Is this correct?
We are in Spain and temperature is about 24+ during daytime and drops to 14-18 of night, the jars are not in direct sunlight and are stored outside.
I intend to leave the ferments until mid December time prior to putting one of them into bottles and leaving the other two to carry on fermenting.
When decanting into bottles I will blend the mash and brine in food processor until all is smooth, add a little vinegar at the end and refrigerate. (I also may strain the liquid, as yet undecided about this.)
This is my first ferment so any advice greatly appreciated.
All have bout 8 large cloves of Garlic, 1 tsp brown sugar, some Ginger and submerged in 2.5% brine. The colours look fantastic!
I have used food processor to make mashes of the peppers, Garlic and Ginger, then put into sterilised Kilner jars with the sugar, filled up with the brine and put lid on.
Since filling with the brine the mash has risen and is not totally covered by the brine. Is this a problem?
(Having done some research I believe that using the Sterilock caps there is / will be no oxygen in the jar thus making the environment non conducive for the bad bacteria.) Again please advise.
I further believe that using this method and types of jars I do not need to do anything to the ferment i.e. Stirring it removing Mold etc. as in the closed environment the Mold should not develop on the surface.
Is this correct?
We are in Spain and temperature is about 24+ during daytime and drops to 14-18 of night, the jars are not in direct sunlight and are stored outside.
I intend to leave the ferments until mid December time prior to putting one of them into bottles and leaving the other two to carry on fermenting.
When decanting into bottles I will blend the mash and brine in food processor until all is smooth, add a little vinegar at the end and refrigerate. (I also may strain the liquid, as yet undecided about this.)
This is my first ferment so any advice greatly appreciated.