I made my first pepper mash ferment after first trying out sliced peppers with a salt water brine.
The mash consists of fresno chilis, roasted garlic, carrot, red bell pepper, onion, and 4% salt by weight. I tried only using salt and no water/starter. This is my first time using airlocks and i'm not sure if i'm maybe doing something incorrectly. Every time i look at the ferment it seems as though the water in the airlock is less and there is water pooling on top of the peppers. Not sure if this is inhibiting the ferment from starting but it's day 5 and there seems to be maybe only 3 or 4 bubbles suspended in the mash. The water levels today are below the "fill line" and i'm not sure if i should add more water.
On the left hand side in the picture is a sliced jalapeno/serrano, onion, tomatillo, garlic ferment with a 4% salt water brine. This one isn't exactly bubbling but is getting very cloudy. In this case the water level in the airlock is getting too high and is almost at the top.
Any advice would be appreciated!
The mash consists of fresno chilis, roasted garlic, carrot, red bell pepper, onion, and 4% salt by weight. I tried only using salt and no water/starter. This is my first time using airlocks and i'm not sure if i'm maybe doing something incorrectly. Every time i look at the ferment it seems as though the water in the airlock is less and there is water pooling on top of the peppers. Not sure if this is inhibiting the ferment from starting but it's day 5 and there seems to be maybe only 3 or 4 bubbles suspended in the mash. The water levels today are below the "fill line" and i'm not sure if i should add more water.
On the left hand side in the picture is a sliced jalapeno/serrano, onion, tomatillo, garlic ferment with a 4% salt water brine. This one isn't exactly bubbling but is getting very cloudy. In this case the water level in the airlock is getting too high and is almost at the top.
Any advice would be appreciated!
