Search results

I plan on putting pictures up in about a day once i get my can. I may have screwed it up, I put a cup of water with 1tbsp of salt to get the mash under the water now its not bubbling. I put a layer of cheese cloth on top of the mash with a bag fill with brine.This is the 5th day of the fermentation.

f there is a white film on top on the mash would this be consider a problem. The mash itself is bubbling away, its just this film across the top that has me worried

If there is a white film on top on the mash would this be consider a problem. The mash itself is bubbling away, its just this film across the top that has me worried

If you are using vinegar once the peppers have fermented, is there a vinegar to mash ratio. I came across a few saying 1/4 cup to 1pound of mash, to 1cup vinegar to 1 pound of mash

Its not a canning jar just a 1 gallon glass jar with a glass lid that I had around the house.So would that be fine, or should I add a cup of water with a tbsp of salt and pour over the mash. Thanks

potawie when you say hot pack do you mean boil the sauce then pour it in sterilized jars.

So guys I am fermenting peppers in a glass jar and I poured a little liquid from a tub of yogurt(lacto bacteria) in it. My question is do I put a lid on it or just keep the towel over it like i have now. I have read a lot about using an air lock device. Since I dont have one will a lid do or...

started my fermenting peppers yesterday, how long does it take for juices to start. Right now there is nothing in the jar,but the peppers. Should I add a cup of water

Ok I plan on putting my sauce in a typical hot sauce bottle with the orifice reducer. Do I still need to boil the sauce in the bottle using a canner. I will be adding vinegar

I'am fermenting peppers and plan on fermenting them for about 3 months. My question is once its finish to get it like franks hot sauce or Louisiana. Do i blend the pepper with vinegar and bottle or do I add the vinegar to the pepper,strain it then bottle.