fermenting My first experience... Jalapeños, garlic and apple ferment.

Awesome

Looking good

looks great! keep us posted!

Day 30: 03/21/2014
 
 

 
 
Charities have grown yeast on the surface of the wort, but I should not worry. When I open the closet where the ferment lies a unspoilable scent invades.
 
 


 

I still see CO2 bubbles. I think the use of dairy whey, has been the result faster, comparing serum yogurt. Taking view other user experiences here as a parameter. I imagine that more bacteria in raw milk, which in industrialized dairy. My starter began in two days. 
 
Understand about this?  Anyway ferment my work at least another 15 days or maybe longer.  

 
 
I'm ready to start new ferments, just need to get more whey
 
 

My yeast is very well and takes almost 60 days. In the coming days we will begin the cooking and bottling. 
 
So we've made ​​a custom label.
 

Day 70: 05/01/2014
 
When opening the bottles, expect to find a more subtle and fruity with garlic odor. Smelled pretty strong acid, is nothing like the smell there to open the closet where my rest ferments. The two bottles smelled different from one another, although somewhat resembled. 
 
We observed a mold on the top and remove it with a spoon for disposal.
 


 
 
Removing the mold stinky, he began to see a strange smell very presence of alcohol odor. Then cook the sauce
 



 
 
After the first boil. I tasted the sauce, but it was very salty. We put a potato that traps salt
 

 
At the top sauce smelled strange. Then smell grew more friendly. At the top sauce smelled strange. Then smell became more friendly. 
Odor not unpleasant, but odd in something edible, but something like a very acidic sauerkraut
 
Cooking 30 min, pass food processor, cookin again for 20 min, again for food processor, Stay very smooth. Add water because it had thickened much.
 

 
Cooking again for 15 min and bottled in sterile bottles.
 


 


 
The sauce has been delicious. A very natural acidity.