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fermenting how to tell if your sauce is fermenting properly

Trying to ferment some pepper sauce for the first time, how are you supposed to tell if it's fermenting?  "Look for air bubbles" well I can see some, but I'm not sure if it's because it's fermenting or because some air is mixed in.  This is 1.5 lbs of jalapenos and 3 reapers, it also has garlic, brown sugar, salt, and water in it.
 
4 day mark before stirring it that day.
 
 

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Do you stir everyday?
I've never made fermented hot sauce but have made lots of sauerkraut, kimchi and other veggies and just left it alone.  The bubbles you see should increase  if its left alone and if it's fermenting.
Is that plastic just sitting on top.  If so, I'd put a rubber band around it.  As it ferments the plastic should bubble up to show the CO2 pressure.
 
Tybo said:
Do you stir everyday?
I've never made fermented hot sauce but have made lots of sauerkraut, kimchi and other veggies and just left it alone.  The bubbles you see should increase  if its left alone and if it's fermenting.
Is that plastic just sitting on top.  If so, I'd put a rubber band around it.  As it ferments the plastic should bubble up to show the CO2 pressure.
Yes, stir every day.  I rubber banded it last night and didn't notice any bubble in the plastic this morning.  I did take a picture last night vs a picture today and there are more visible bubbles, so maybe it is going, just very slowly?  It's day 6 today, I'm probably going to go ahead and process it regardless.  I'm honestly not even sure what the taste difference is in fermented vs unfermented.  
 
What they said. :party:
 
Don't stir , just tap the jar on a rubber or wooden surface to help the bubbles to rise.
 
Patience , lots of it!
 
Rubber band and plastic , watch as the pressure builds up and you know it's fermenting.
 
You will get to know the smell.
 
There is a sticky at the top of this thread titled "Fermenting Peppers 101".  Skim through that for some good info.
If you are interested in fermenting almost anything, google Sandor Katz.  
Stay safe.
 
I never use a bag and rubber band. I leave a cap on and burp it.

I shake mine everyday because I don't use weights to keep the food submerged and by doing that it's swishes all that good bug around and doesn't build up kahm or mold. Got a jar sitting on the counter right now going on a year that's got a fair amount of head room but no kahm or mold.

But back to the question. You will see vigorous bubbling while in the very active stage. If you shake it or move it, it will have the same amount of bubbles as a shaken carbonated drink.
 
karoo said:
What they said. :party:
 
Don't stir , just tap the jar on a rubber or wooden surface to help the bubbles to rise.
 
Patience , lots of it!
 
Rubber band and plastic , watch as the pressure builds up and you know it's fermenting.
 
You will get to know the smell.
Hmmm so the recipe I'm using says to stir it daily.  If I don't there's about an inch layer of clear liquid that accumulates on the bottom of the jar, should I not worry about that?
 
I've read through the fermenting sticky but there are a few things that aren't covered. How do I know if the ferment has gone bad?  Is it just mold?  Can I just remove the mold and continue?  How do I know when it's ready or do I just start the timer on it cook it down after xx amount of days?
 
I'm not the expert in this place, but...
 
A layer of clear liquid at the bottom means everything should be fermenting just fine - the CO2 being generated makes the mash float. For an example see: http://thehotpepper.com/topic/72027-off-and-racing-first-ferment-season-2019/?p=1644850
In theory weigh the mash down, but I haven't found the perfect weight so far.
 
Re: a mash going bad, you'll know. The bacteria didn't take and yeast turns it an off sweet alcoholic smell.
 
What sirex said: seal that jar up and give it a shake - that does the job!
I've also had a number of long ferments (> 12 months) and no kham yeast or mould.
 
Definitely cover it and most usually keep it covered from day 1. The goal is to get CO2 on the inside and eliminate oxygen. Every time it is opened risks contamination. Seal it up now with an air lock or burp it daily. No more stir....
 
If you just coarse chop and use glass fermenting weights the stuff dont float. As CO2 is formed it finds its way to the top easier than in a pureed mash. All your peppers stay submerged. You can blitz it after the ferment. Another advantage is you dont get mash sticking to the sides of the jar above the brine line. Anything but salt above the brine level is just another chance for an infection.
 
ATM there are 6 glass large mouth weights on Amazon for $15.
https://www.amazon.com/Fermentation-Vegetables-Submerged-Fermenting-FDA-Apporved/dp/B079NXB6R5
 
Get some of the self burping lids if you wish. Set it and forget it until its done.
https://www.amazon.com/Waterless-Fermentation-Food-Grade-Fermenting-Sauerkraut/dp/B079NSKRHQ
 
 
My best advice to anyone just learning ferments is kraut. Its cheap and easy to master. Cabbage, salt and water is all you need.
 
ShowMeDaSauce said:
If you just coarse chop and use glass fermenting weights the stuff dont float. As CO2 is formed it finds its way to the top easier than in a pureed mash. All your peppers stay submerged. You can blitz it after the ferment. Another advantage is you dont get mash sticking to the sides of the jar above the brine line. Anything but salt above the brine level is just another chance for an infection.
 
ATM there are 6 glass large mouth weights on Amazon for $15.
https://www.amazon.com/Fermentation-Vegetables-Submerged-Fermenting-FDA-Apporved/dp/B079NXB6R5
 
Get some of the self burping lids if you wish. Set it and forget it until its done.
https://www.amazon.com/Waterless-Fermentation-Food-Grade-Fermenting-Sauerkraut/dp/B079NSKRHQ
 
 
My best advice to anyone just learning ferments is kraut. Its cheap and easy to master. Cabbage, salt and water is all you need.
 
+1 and it taste awesome compared to store bought.
 
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