Recent content by oliverlight

thx everyone, i did end up making a sauce out of it and it was not all that bad. the ferment had a little smell to it, kinda like sausage or eggs but nothing too unpleasant. maybe that was kahm yeast after all. I preferred my ferments into mash and fido lock jar. it taste more like pickled pepper.

anyone? is this page still active?

Hi everyone, this is a vacuum bag ferment i started on 15 sept. It’s a 3% salt with habanero. Anyone know if this white deposit is normal and safe for consumption? I have 2 bag with this sort of white liquid at the bottom.

Done! Thx for the tip. Ngl i oppenedd maybe 2-3 times since adding brine. To either add the weigths, take sone brine out due to overflow and burp a couple times. The image i added was before adding brine and weigths. You cant see the mold or yeast on it yet

Hello there. I’m a beginner at fermenting and started 3 different mash ferments in fido jars. I started woth no brine and 3.5% salt with fresh out the garden hot peppers. After 6-7 days i noticed some yeast and maybe the beginning of some mold (tiny little fuzzy flakes). What I did is remove...

Hello everyone! I’m a new pepper enthusiast looking to share my experiences and learn from others.