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I have a mash of peppers I have been fermenting for about 4.5 months (a little longer than I expected) and the top 2 inches or so of mash is turning brown? I am ready to make it into sauce but not sure if it is safe. I am having problems posting pictures because the files are too large, any...

GeorgeJ and Rocketman, thanks for all your help. I have been swirling and rocking to allow the bubbles to come to the top. 85-95 may be difficult to obtain this time of the year in St. Louis without a huge heating bill, everything is energy efficient now no fridge to put them on top of...

I have started fermenting a gallon crock of peppers. I thought I left enough head space but 4 days later it looks like the peppers are floating to the top, not submerged. I used a whey starter, a strong 1/2 cup, and I have bubbles but it seems they are having trouble floating to the top. My...

Started fermenting in a gallon crock. The peppers are soaking up a lot of the liquid and I'm worried I put too many peppers in one jar. Are the peppers not completely submerged in jeopardy? Should I add more brine?

Getting ready to harvest some whey and wondering how much I will need? I have 4-6 lbs. of peppers. Thanks

Just wanted to say hey. I found THP throug a search and have been reading the forums for the last couple of days and decided to join in the discussion. I am a suburban back yard gardener with enough space for about 25 pepper plants each year and 6-8 tomato plants. Enough about gardening, I...