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  1. P

    fermenting The brine on this ferment has become quite dark. No evidence of mold. Peppers are orange habs and some ghosts. Ideas on what this is? Has it gone bad?

    Vacuum intact. About 2 months. Habs, ghosts, water and ground salt. Same water, salt ratio I have used for years. Don't recall the specific ratio. Will give a whiff this weekend.
  2. P

    fermenting The brine on this ferment has become quite dark. No evidence of mold. Peppers are orange habs and some ghosts. Ideas on what this is? Has it gone bad?

    On top of my fridge with other jars that are clear. Typically house is around 70f. The top had air pulled out after closing up. Will do a quick smell test and report back.
  3. P

    fermenting The brine on this ferment has become quite dark. No evidence of mold. Peppers are orange habs and some ghosts. Ideas on what this is? Has it gone bad?

    quite dark..no
  4. P

    Hi, amateur Hot Sauce maker here. Have question on a new ferment that has turned dark. No evidence of mold on top.

    Looking for advice on this ferment. Mix of orange habs and ghosts. Never had one turn the brine dark.
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