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 like it. ha ha
Anyway, after scraping, can I add a tablespoon of salt directly on top of the ferment to stop it from coming back? I also have a package of good bacteria that I could add in to kick up the ferment if that would help too. That's the main question.
I have two theories on why it developed:
1. Too much head space (because I didn't have enough peppers)
2. I used a little hooch from my yogurt making (first time ever)
Anyway, quick advise is appreciated!
KJ
Anyway, after scraping, can I add a tablespoon of salt directly on top of the ferment to stop it from coming back? I also have a package of good bacteria that I could add in to kick up the ferment if that would help too. That's the main question.
I have two theories on why it developed:
1. Too much head space (because I didn't have enough peppers)
2. I used a little hooch from my yogurt making (first time ever)
Anyway, quick advise is appreciated!
KJ