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...if it were mine...I'd  carefully scrape off the top 3/4 to 1 inch or so, then check the pH. If you've got an acceptable pH level (<4.0 is my target) go forth with cook and canning. 90 days is a substantial ferment...and in my m,minds eye....  that growth doesn't actually look too terribly...

Well said...swellcat There is no mistaking a bad ferment when you pop open the top. CM

A couple years ago I used a 3.5 gal food grade bucket and lid to make a mash. Same double airlock used for beer/wine ferments. I also used a variable speed vibrator (designed to shake/mix paint) every few days to help the bubbles move upward.(that worked like a charm) Then I worked my butt off...

It looks like you have some bubbling activity taking place. That being said, a ferment that spoils can also generates some bubbles.   But the dark areas just below the surface certainly appears to be a mold growth and would give me cause for concern. The yeast growth is much lighter in...

Wow....Wicked Mike,,,,,6.5 gallon buckets....sounds like you will be a mash making machine. What sort of volume are you shooting for....?

That's a good sign that it is.

Hey there Parker...  I normally just use the condiment cup when I'm doing a half or gallon size jar and using an airlock.(but normally,  I only use and air lock on ferments that I plan to be in the two week range or longer) When doing most veggie ferments of cabbage,cukes,radishes,onions,. i...

Turbo,....All the stirring does is help release the co2 bubbles that are trapped in the pulp...so they will rise to the surface and displace any existing oxygen. 14-16 days is a solid base for a fermentation cycle. And there are times when visible activity is minimal.Cooking the veggies...

Happy Birthday  SL...and best wishes for loads of fun and excitement, celebrating "your" special day.

Through the years I have experimented with several different methods to keep the ingredients submerged.(glass disks. glass beads in a baggie, a sanitized rock etc). But I have always returned to  what my grandma did, (and she always had something fermenting in the root cellar.) In her open...

..... Here's a short overview of what happens once you put the lid on your ferment vessel:   Lacto fermentation of vegetables is a complex microbiological process that applies to all fermented foods, and consists of different microorganisms that each have a crucial role and strict sequence. ...

You might want to check out this discussion topic about yeast and molds. There are several really good photo's of each that Rocket Man posted.   http://thehotpepper.com/topic/47444-why-your-ferment-grew-mold-what-to-doand-how-to-prevent-it/?p=1003009   By forgetting salt....my guess is that you...

  If it were "my" 3 liters of Trinidad mash, I wouldn't want run the risk of possibly having to toss it out down the road, either because of  spoilage or poor flavor. So I would cook it with enough vinegar to obtain a safe pH level and bottle it up. But as I said that's what I would do if it was...

Probably not. Lactic acid is the dominant acid created by lactic-acid bacteria, during fermentation. Although acetic acid (vinegar) is also created, the proper ratio of lactic:acetic acids needs to be in a 4:1 ratio. Adding vinegar to a lacto-fermentation brine, disrupts that ratio, throwing the...

CR's have become  my  "go to" pepper. For what ever reason, all I have to do is plant them, fert once a week then watch them grow like weeds and crank out the pods.   They ferment easily, and make a puree and powder that is almost exactly the heat level i like for everyday uses.   And I have...

Greetings ThaJoker The amount of garlic and onion depends on your personal taste/preference. I personally don't add vinegar very often,and have never used citric acid.... as the "lacto fermentation" process normally  produces adequate pH levels. As for the amount of salt to use:     Salt...

I made a big batch using green and red jalapenos back in 2010 when DQ posted his recipe, and canned them for Christmas gifts.   Then I had to make another batch a few months later, when everyone I gave them to, returned their empty jars and requested refills.   I haven't made them in a while...

How about sharing yours as well...

+1 ....I can especially appreciate your commentary "....fermented sauces lead your mouth on a culinary adventure..." Personally,that's what I enjoy most about fermented foods of all kinds, and why I'm a fermenting junkie so to speak.  Very intuitive and well said hotstepper....just another mans...

Ditto to Hotspepper remarks...way too much air space and the jug shape is is better suited fermenting anything else other that vegetables, The quart jars in the pics might work out to be successful ferments if you do something to keep things "submerged" in the brine. Having the proper...