Hi all,
Looking for some advice on my second ferment which I started a few weeks ago.
Recipe is Red Peppers, Ginger, Onion, Garlic and a nice big fresh Carolina Reaper!
I also used Caldwell's starter culture for the first time. The jar has a SteriLock on it - and I've kept the jar sealed since Day 1.
I got signs of fermentation in the first week and the contents of the jar started to rise up.
I gave the jar a bit of spin/rock each day - without opening it - to make sure the contents stayed submerged.
After the first week - the fermentation died off completely and I haven't seen any signs of life since.
Is this normal?
There's no Kham yeast this time round - which is great, everything looks good to me and the cupboard I've got the jar in smells fantastic - but I am curious why I had such a good ferment start and then nothing.
I was hoping to run this for 30 days - I'm aiming for shorter times until I find my feet with recipes, techniques, etc. but I am wondering what's happened.
Looking for some advice on my second ferment which I started a few weeks ago.
Recipe is Red Peppers, Ginger, Onion, Garlic and a nice big fresh Carolina Reaper!
I also used Caldwell's starter culture for the first time. The jar has a SteriLock on it - and I've kept the jar sealed since Day 1.
I got signs of fermentation in the first week and the contents of the jar started to rise up.
I gave the jar a bit of spin/rock each day - without opening it - to make sure the contents stayed submerged.
After the first week - the fermentation died off completely and I haven't seen any signs of life since.
Is this normal?
There's no Kham yeast this time round - which is great, everything looks good to me and the cupboard I've got the jar in smells fantastic - but I am curious why I had such a good ferment start and then nothing.
I was hoping to run this for 30 days - I'm aiming for shorter times until I find my feet with recipes, techniques, etc. but I am wondering what's happened.
