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fermenting super fast ferment?

G

Gilthefish

Hey guys, so i gave my first ferment a go, 100g of chillies, 10g of rock salt dissolved in 200ml of water, half a carrot and some brown sugar. i chopped everything in the food processor quite fine (not puree but fine chop) and left it in my closet with a silicon airlock thing. i put a bag of water in it after the first day to keep the mash submerged with some success. i stir the mash every couple hours just incase. after 24 hours it was bubbling like crazy. It has been 4 or 5 days and is still bubbling, but not as much. It started to smell quite sour and tangy. Is this normal?
 
there is no mold and i checked the ph with a lab grade probe that I am under the impression that it came calibrated and it read 3.57, tap water read 6.34 which is relatively normal for where i live. Is it normal for things to ferement this fast? Im alittle worried about my sauce coming out too tangy and sour.
 
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Leave them alone and let them take their course.....I have ferments that I keep in a cool dark closet in the basement....I still have the airlock on them and check them every couple weeks....I let all my ferments go a 100 days.....
 
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Gilthefish said:
Im alittle worried about my sauce coming out too tangy and sour.
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That's the flavor of a fermented mash. You're basically making vinegar out of chilies. But it does mellow after time. I usually let mine sit for 6 months or so. Sometimes a year.
 
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Sizzle Lips said:
Leave them alone and let them take their course.....I have ferments that I keep in a cool dark closet in the basement....I still have the airlock on them and check them every couple weeks....I let all my ferments go a 100 days.....
Click to expand...
 
^^^^^^^
This. After tasting Grumpy's Gold,  I think 60 days would be an absolute minimum. 100+ for most. My flagship sauce, Spicedance aged 28 days in the first batch. It was awesome, but needed a little ACV to bring down the PH. Last night I cooked down 5 gallons of the same sauce that had gone 73 days and the PH was 3.4. Its so good. I still added ACV to keep the ingredients the same, but its such a more complex sauce. I'm in love with it. The longer the better on the aging.
 
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