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fermenting First Ferments

Just got into fermenting sauces a couple weeks ago so I have no idea if mine are good or not yet. I have been meaning to do it for years now but never took the plunge until recently. After the first week with store bought goodies I got the itch to start growing my own. Bought an established chocolate hab plant at the nursery (that I pulled nearly 3 pounds from) that was well established. The ones on the left are from my plant, ones on the right are the store bought mixed with red bells, carrots, onion and garlic. I'm sure I'll make the mash like the right side from now on, just wanted to test out the chunkier method to see which I like better. I think I'm hooked without even trying it yet. Really went this route to amp up my chicken wing sauce.
 
Enjoy.
 
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Yeah, coarseness is a fine line. The problem is trapped bubbles. If the grind is too fine, the solids form a mat and the bubbles can't release and rise to the top (through the brine). If the chopped pieces are too large, they collect bubbles and create pockets inside the pieces, and again, the bubbles can't rise to the top. The target is somewhere in between, where there's enough space between the pieces for the Co2 to rise to the top and not collect within. Now, you're always gonna trap some bubbles, but less is more.
 
Remember, in an “open” ferment, it's important the solids stay submerged below the brine.
 
I think your “chunky” might be too chunky. Looks like excess bubbles are collecting in the pieces and causing the solids to float to the point of pushing your weight above the brine. You're gonna need to stay on top of these guys, releasing bubbles by swirling or even pressing down on the weights. You can add more/heavier weights as well. The solids must stay below the brine, or nasties might come knockin.
 
You're off to a great start. Stay with it and you'll be amazed.
 
DownRiver said:
You're gonna need to stay on top of these guys, releasing bubbles by swirling or even pressing down on the weights. You can add more/heavier weights as well. The solids must stay below the brine, or nasties might come knockin.
 
 
Already on it the day after I posted this. I have some little stainless cups for condiments that I inverted and it is now well below the liquid. And has been for 3 weeks now. The orange hab sauce has been processed and is tasting mighty good on anything and everything I put it on. Ph was a little below 3.3 so I think I'm good.
 
Thanks for the feedback. Will definitely use it.
 
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