• If you have a question about commercial production or the hot sauce business, please post in The Food Biz.

fermenting Fermenting

T

TV_LI_111

Hello,
 
I'm fermenting some jalapeno peppers, serrano peppers, and ginger in a parfait jar (attached). Maybe this is a stupid question because this is the first time that I'm fermenting these ingredients for a hot sauce, but is that white film on the bottom of the jar just pieces of ginger that have come off? Everything has been fermenting for about 3 weeks now and I want to be sure it isn't something that shouldn't be there.
 
Can anyone help?
 
Thank you!
 

Attachments

  • IMG_4621.JPG
    IMG_4621.JPG
    83.3 KB · Views: 80
Sort by date Sort by votes
Some setting is normal in ferments - just lacto falling out of suspension as it's run it's course.  Think of the sediment that accumulates in some craft beers; it's basically the same thing.  I get that a lot with our fermented pickles, but don't see it in pepper ferments as I'm normally fermenting pepper mash.
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top