"I used a glass lid from another Weck jar, and covered it with 2 layers of cheesecloth."
Ferments need to be in an oxygen-free environment. Cheesecloth allows mold spores in. That black stuff looks like mold. As it's a small jar, I'd pitch it. Too much risk.
I don't think the evaporated brine is the issue, I think it would of gotten moldy on top of the brine even if it still covered the vegetable/cabbage. Hopefully others will chime in.
There was a postby Chili Monsta (it might have gotten stickied) about yeast, molds, saving and such. I'll see if I can link it~
edit- it is pinned in this Making Hot Sauce section.
Thank you for the insight. I'll take a look at the Hot Sauce section.
Looking over my original post, I see I may need to clarify a point. The cheesecloth was covering the jar, not the lid I was using as a weight.
Not meaning to belabor the point, but how would I create an oxygen-free enviroment, even using an airlock? There's still air trapped inside a bottle when you use an airlock. All the airlock does is allow for expansion without letting more air in, right?
As you say, the cheesecloth allowed mold spores in, but I still can't help but think evaporation played a part in the equation.
I'm hoping you can shed some light on this for me. And, yes, it's been pitched.
Some great points DP. I don't use as loose a mix in my bags as in solid pots. I have an ot heim in a 5g bag that wants to fall all over the place this season because its mix is too loose. The others are doing fine with a denser mix. Also, I find that once the plants' roots fill out they help stabilize the container. Before that I am careful moving the fabric pots to avoid disturbing the roots - if the containers distort it moves the dirt and can tear the roots. Once they've grown in they're much more solid and I can lift them with one hand by the edges like a normal pot.
Same thing with watering in my experience, if the soil is too loose they need watering more frequently, but with the mix adjusted they can get on schedule with the rest.
Bottom line is probably they take some getting used to and adjustments when first using them after solid containers.
Very interesting thread. Will you elaborate on how you adjust your mix to be more dense? More compost, less of something else?
Next year, I'll be doing an all-fabric bag grow and am already looking at what I'll need to make it successful. I've got the bags, which are all black and will probably need some adjustments just because they are black. I probably should have gone with the brown ones, but, hindsight....you know.
All this talk about citrus has me wanting to show you my plants. A few years ago, I brought a Meyer Lemon and a Persian Lime back from Florida. This year, the lemon got 5 huge lemons on it. They just started to color up in the past couple of weeks, two have already been picked, and these are the three left:
And, here's the Persian Lime. It has to have at least two dozen fruit on it.
Temperatures will head down to the mid-40s tonight, so I'll have to cover them with a frost blanket until I figure out what to do with them.
The BIG problem comes when it's time to head south in December. Last year, I pruned both of the trees back by half and they wouldn't fit in my Jeep, which we tow behind the coach, so we put them in the shower for the trip south. I know that's not going to happen again.
Rubber gloves , thats a brilliant idea! Im not sure of the volume of CO2 generated from peppers fermenting, I dont think it is as much as home brewing beer. It may take awhile to inflate a glove.
Temperature is another variable in the game.
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Welllllll, I thought it sounded like a good idea, but I suspect the containers were too small to generate enough CO2 to show any inflation.
Well, I don't think my air layering is gonna take. I asked Pepper-Guru for advice and he mentioned "not scoring the stem so deeply." So I tried it again, this time with just Saran Wrap, soil, and foil. I don't know if this is too shallow, but I'm trying it! It's cold now, but we have 70's for about a week and a half. So I'll try again.
Can you pot up the plant and bring it inside to give it some more time?
I’ve never weighted down my mash. When mine start to ferment I see pockets of air (CO2) in the mash, kinda like risen bread dough. Also the mash level likes to rise in the jar.
Your glass weights may be heavy enough to keep the air pockets from forming and to keep the mash level from pushing up in your jars.
I’m not an expert, this is just my experience. Hopefully the experts will chime in. [emoji16]
Thanks for the input. Yesterday, I put some rubber gloves over the tops of the jars, just to see if I saw any evidence of CO2 being generated and expelled. Nothing yet. I started some new jars a couple of days ago and think I'll pull the weight off one of the jars, just to see what happens.
I've just begun to try my hand at fermentation and am wondering what to expect while the process is under way. Should I see active CO2 bubbling up through my peppers? I started with a mix of peppers and a 1 quart/3 T. salt brine, along with some 2% Fage plain yogurt whey on 9/10 and still haven't seen any activity. These are pint jars with glass weights and "silicone airlock waterless fermentation lid." Everything is covered with brine. Shouldn't I be seeing some sort of action by now? I should also say the jars spent the first 2 weeks of their life on a shelf in my kitchen, out of direct sunlight but not behind a door.