For some reason I decided to ferment whole peppers instead of doing a mash. I created a 5% salt brine and submerged the peppers with a glass weight keeping them below the surface. I noticed some white yeast near the top of the fermenting jar but now I'm also seeing what looks like the same yeast on the submerged peppers!?! How is that possible? Should I keep or toss out?
Edited by robanero7, 24 July 2016 - 11:30 AM.