I've never had a ferment show this much activity. And this is only 3 days in. FYI - I've been using a salt brine with whole peppers technique now instead of pureed mash. Anyways, what is all that white foam??? There are so many bubbles floating to the top it looks like soda or champagne! Check out the video links.
Safe? Throw it out? Quit making hot sauce? Advice please.
https://dl.dropboxusercontent.com/u/9411111/thehotpepper/IMG_0551.mp4
https://dl.dropboxusercontent.com/u/9411111/thehotpepper/IMG_0552.mp4
Safe? Throw it out? Quit making hot sauce? Advice please.
https://dl.dropboxusercontent.com/u/9411111/thehotpepper/IMG_0551.mp4
https://dl.dropboxusercontent.com/u/9411111/thehotpepper/IMG_0552.mp4