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My Mash and What on earth is on the top?!

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!
 
no dont toss it its normal..
http://thehotpepper.com/topic/37474-my-mash-and-what-on-earth-is-on-the-top/
you can scoop it off when it ready to process it further, if you want.. it basically produces co2 that protects your mash..
the way to avoid it is to put a layer of oil on the top.. the bacteria in the mix needs no oxygen so oil will block that.
 
Yep, dont pitch it, it's a kahm yeast. It's not very nice to look at but won't hurt anything. Just scrape it off and process your sauce, well unless the rest of it smells like @ss :)

Have you read through the Fermenting 101? It and the Making Hot Sauce 101 will tell you everything about how to make good hot sauces and how to do it safely so no one gets sick.

Link to Fermenting 101: http://thehotpepper.com/topic/23146-fermenting-peppers-101/#entry476940

FYI, it's best to post these question in the Hot Sauce section. You'll get faster response.
 
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