I went for my first mash and because it was my first, I eliminated chance of error and did only Habanero and Salt (Sea Salt).
- Stems removed
- Opted to keep seeds in
- Cut in quarters
- Processed down to minced
- Jarred and left in a cabinet in the kitchen
- Left jars lids just short of tightened.
It's been 3 months and about 3 weeks ago was the last time I checked them. I got busy with a project and totally forgot about them. They looked fine save for a little brown colorization on top.
Yesterday I looked and had an instant gag reflex. This white thick milky wet slime all over the top of 1 of the jars. Now, I know they are supposed to get moldy and you shake them up etc. but I'm not quite sure if this is right or what it is, or .. if this is the "best culture on earth" and I need to be harvesting it..
http://instagram.com/p/VoyUBQpS98/
Anyone experience this and able give some insight before I toss the batch?
Thanks!
- Stems removed
- Opted to keep seeds in
- Cut in quarters
- Processed down to minced
- Jarred and left in a cabinet in the kitchen
- Left jars lids just short of tightened.
It's been 3 months and about 3 weeks ago was the last time I checked them. I got busy with a project and totally forgot about them. They looked fine save for a little brown colorization on top.
Yesterday I looked and had an instant gag reflex. This white thick milky wet slime all over the top of 1 of the jars. Now, I know they are supposed to get moldy and you shake them up etc. but I'm not quite sure if this is right or what it is, or .. if this is the "best culture on earth" and I need to be harvesting it..
http://instagram.com/p/VoyUBQpS98/
Anyone experience this and able give some insight before I toss the batch?
Thanks!