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I make both red and white wine vinegar, and always use wines that say they do not add additional sulfites.( sulfur dioxide-SO2). Although small levels of SO2  occurs naturally at low levels during the process of wine fermentation It is also added by many winemakers during the fermentation stage...

I'm not so sure SalsaLady....(sitting or standing)...that you are necessarily "corrected".   Actually, the reason I posted that LA Pepper exchange page, is because I think it appears to support your statement regarding how the term "mash" isn't only used to describe a fermented process....  ...

I find it interesting that this most recent discussion began with a question about one if blending and cooking a sauce was a "lazy" approach. I have always felt that fermenting a "mash" is by far the least labor intensive of the two approaches, when compared to the time and steps involved in...

Not that I have a dog in this fight,,... personally I use mason jars or small crocks for my ferment vessels because that's how I was taught and I have them readily available But with that being said..plastic has been used in the past and is very commonly used today with fermenting and...

IMO if you are in the 4.0 pH range....things will work out just fine for you. I see that you're a Texan....I just returned (14 hour drive) from a week of visiting with family and grand children in the Ft worth/Azle area....wish I had a growing season like you guys have. Our overnight temps are...

This picture is indeed ..."worth a thousand words" ...oh, what an impressive display of fermented pleasures. A tip of my hat goes out to you... CM 

I have several fermented mashes that have been stored in my fridge 4-5 years. The pH is in the 3.4-3.6 range. I dip into the them on a regular basis, using the mash as an additive in "uncooked' sauces of wide and varied combinations. And also in cooked dishes to utilize the heat and matured...

From what I have read, Lacto bacteria becomes dormant when frozen and becomes active again at room temperature. I often freeze fresh pods and have had no problem with them successfully fermenting when defrosted. While I have never stored a completed ferment in the freezer, I don't see why doing...

I very seldom cook my fermented concoctions( of which are numerous)....because I personally choose to  retain the  beneficial lacto fermented attributes and long term blends. If you put them in the fridge for long term storage, the fermentation slows dramatically...well after after a sufficient...

Yes...the cooking process destroys all the beneficial lacto bacteria. CM

  Greetings Wancieho, Judging from what information you've supplied....here are some thoughts....   My guess is that there is indeed some fermentation taking place. If so, then a significant change in the flavor is to be expected...as the ingredients are broken down by the bacteria and the...

Greetings WW.. After reading your ingredients and methods...which sometimes result in  bitterness, it reminded me of when I occasionally have (had) a similar problem when fermenting chili peppers or vegetables. After some observations and reviewing my notes and records, I determined that this...

 The jar you put into the fridge will still ferment....but very...very slowly....probably several months rather than weeks....., and you may never actually see any activity(bubbling), but I would still suggest you vent the jar from time to time. I'd probably also monitor the pH from time to...

Excellent link Valleyman....thanks! CM +++ 1,1,1 Wicked Mike...IMO,you have hit all the key points in this post. Anyone wanting to begin fermenting should begin by first reading those remarks and your analysis ....then putting it to memory. Its all there in that single paragraph.   And as for my...

Greetings and Welcome Big Al, Personally, I have never heard of anyone weighing the water before. But not saying its not been tried.... Any method/recipe I have been taught, researched and/or used was a ratio of salt to ingredients "minus the liquid".   I have achieved that by either weighing...

 Use the outer leaves off of the head of cabbage...especially the stiff thick part that grows directly out of the stalk. Cut/tear 3 or 4 leaves with that stiff portion near the center, layer them together at approximately 90 degrees to each other. It will create sort of an umbrella shape.... fit...

http://thehotpepper.com/topic/23146-fermenting-peppers-101/?p=1055015  

Greetings fire in the hole....Laissez les bons temps rouler !   From what I've seen in your pics and read about your set up, ingredients and technique....I believe you are well on the way to a nice result.   As for the length of time ferment at room temp....thats pretty much a personal...

I tend to agree with SmokenFire's comments...as I have had very similar results. I'm a cilantro junkie. Haven't found many instances when there was too much fresh cilantro added to what ever I was eating to suit my taste. But I have never been satisfied with the end result when its dried or...

Given  the optimum room temp and that the optimum ratio of salt/brine etc. have been addressed, the secondary ferment is normally complete in around 14 to 18 days. Allowing longer fermentation time will contribute to the depth of flavors, and the fermentation will continue until the lactic acid...