Hey all, i'm new to this thread, im sure someone knows the answer to this so i appreciate the advice in advance!
I am curious to know whether a pepper mash has to be stirred while fermenting? I decided to ferment a pepper mash recently with sugar salt and vinegar. I noticed that some people when fermenting in large batches don't stir the mash.
ex: huy fong, large blue containers with black lids.
jolene collins ferments in containers as well with a lid.
tabasco
so is it safe to do at home or are they doing something differently?
at the moment 5/8 its been fermenting for 2 days and there are small signs of bubbles but no separation etc. and since im not stirring and assuming all is good, can i let this go for a basic 7-10 day ferment? they sit in my cabinet with a coffee filter and rubber band, always dark and its generally about 72.5 degrees inside my appt.
I am curious to know whether a pepper mash has to be stirred while fermenting? I decided to ferment a pepper mash recently with sugar salt and vinegar. I noticed that some people when fermenting in large batches don't stir the mash.
ex: huy fong, large blue containers with black lids.
jolene collins ferments in containers as well with a lid.
tabasco
so is it safe to do at home or are they doing something differently?
at the moment 5/8 its been fermenting for 2 days and there are small signs of bubbles but no separation etc. and since im not stirring and assuming all is good, can i let this go for a basic 7-10 day ferment? they sit in my cabinet with a coffee filter and rubber band, always dark and its generally about 72.5 degrees inside my appt.