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Ferment Question

P

pittsburghkid

Hi all,
 
Is there botulism or other nasty danger with this process? Unfortunately I did not read this forum before attempting:
 
rough chopped a ton of habaneros.
minced a handful of cloves of garlic.
added pink salt (did not measure this).
added some leftover kimchi juice.
 
I did this in August.
 
Is this safe to eat? It doesn't appear to be very liquidy..
 
Can I test the pH to determine safety?
 
pittsburghkid said:
Hi all,
 
Is there botulism or other nasty danger with this process? Unfortunately I did not read this forum before attempting:
 
rough chopped a ton of habaneros.
minced a handful of cloves of garlic.
added pink salt (did not measure this).
added some leftover kimchi juice.
 
I did this in August.
 
Is this safe to eat? It doesn't appear to be very liquidy..
 
Can I test the pH to determine safety?
Click to expand...

Wow why did you add a curing salt you due mean pink curing salt? That's a no no. sea salt,pickling,kosher, are the usuall type.
Did you add any brinning liquid? did you use an airlock? It's very important to measure your salt to much and super salty sauce. to little and you could get mold growth.
Do you have a pic you can post?
AND MOST IMPORTANT ALWAYS CHECK YOUR PH!!!! :)
So do that and let us know the results and please post a pic my friend.
 
I think they added Pink Himalayan Salt to the ferment OS - not curing salt.  Right PK?
 
@ PK - What you threw together sounds ok to me.  So long as it's been kept free from air getting in the ferment should be fine.  Open & inspect: Any bad smells?  Any visible mold growth?  No?  Good!  Now test it with pH strips or a pH meter - many available on amazon and don't cost much.  
 
The lack of any liquid on top is not a problem - I don't get much if any liquid on top of the ferments I run.   Pics are always helpful when looking for advice.  :)
 
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