Hey guys, so i gave my first ferment a go, 100g of chillies, 10g of rock salt dissolved in 200ml of water, half a carrot and some brown sugar. i chopped everything in the food processor quite fine (not puree but fine chop) and left it in my closet with a silicon airlock thing. i put a bag of water in it after the first day to keep the mash submerged with some success. i stir the mash every couple hours just incase. after 24 hours it was bubbling like crazy. It has been 4 or 5 days and is still bubbling, but not as much. It started to smell quite sour and tangy. Is this normal?
there is no mold and i checked the ph with a lab grade probe that I am under the impression that it came calibrated and it read 3.57, tap water read 6.34 which is relatively normal for where i live. Is it normal for things to ferement this fast? Im alittle worried about my sauce coming out too tangy and sour.
there is no mold and i checked the ph with a lab grade probe that I am under the impression that it came calibrated and it read 3.57, tap water read 6.34 which is relatively normal for where i live. Is it normal for things to ferement this fast? Im alittle worried about my sauce coming out too tangy and sour.