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fermenting Ferment Time

Koreansoul

Koreansoul

Here are some ferments I have. 
 
Yes I know they're not full to the top but that's OK I like giving them some room. Also, these are early photos now it's been about a week and a half and they're doing great. Yes I know I need new photos. :)
 

 
So what happened was this. Someone processed a lot of reapers. Since that happened, I had to make all of the sauce at once, which is not what I was prepared for. So, I threw them in three different batches because I had to do it quickly, and I didn't want them to taste the same. 
 
Here is my basic question - How long do you let her ferments go for? Until the bubbles stop? Six months? Etc? Do you taste them as they ferment until you like the taste then go from there? It's totally different with kimchi so I was wondering what more experienced people did. :D
 
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     I still have ferments in my closet from February.They are done bubbling,but I only pull them when I need a small batch of sauce.THey have the sweetest dang smell.I love them.Your PH lowers as they ferment protecting the mix.Just keep an eye on them for nasties.I am also new to the fermenting process,But have enjoyed dabbling in it..Good Luck and I like your sauce.
 
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Agree with JeffH. Fermenting is usually done by day 30, then the aging process begins. Aging is up to you and is generally based on ingredients used and the flavor profile you're looking for.That said, I have a 1 gallon ferment still aging since 2011. I guess I haven't figured out what I'm looking for yet lol.
 
By the way, your lids look interesting. Are they airtight? Do you remember where you got them?
 
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Greetings KoreanSoul,
In response to your basic question, after about three weeks (approximately, 21 days depending on the temperature and amount of salt used) the three most crucial Lacto bacteria have completed their stages, the sugars are depleted, the lactic acid has lowered the pH,and the fermentation ends.   Some folks suggest adding more sugar or carbs to feed the LAB, and that works in the short run, but there is a limit to the amount of acid that can be created naturally and still allow the LAB to survive.
 
The ingredients have been preserved....but still continue to breakdown (decompose, if you will) but the speed of that process can be controlled by lowering the storage temperature. Back in my ancestors day, they stored their ferments in a root cellar or caves where temps could be maintained in the mid to upper 50 degree range.
My guess your ancestors had similar strategies to keep their ferments in lowered temps in the summer ...and protect from freezing in the winter. I have a first generation Korean cousin that has shared some of her mom's recipes and techniques.
 
In the past I have left some ferments out at room temp(mid 70- to low 80 degree range) for as long as 4 months. But I generally move them to the refrigerator around the 3 to 4 week time frame. It simply offers me more control, and I can extend their "refrigerated shelf life" and retain the active LAB. I have numerous that are 2-3 years old, and the flavor continues to evolve.
 
I have compared my ferments of almost identical recipes that are left at room temps for 3-4 months versus those that go in the fridge after a month...and almost exclusively go with the latter approach.
That being said, I very seldom cook any of my sauces or fermented foods..... I want the LAB to remain alive.
Hope this helps...
CM

On another note...that is definitely a lot of air space at the top of the jar.
Without more info on the amount of salt( or brine %)....addition of a starter....other ingredients (carbs/sugars)... its hard to say what you might end up encountering down the road....especially on an extended ferment schedule.
 
The more air space you have means more 02 that must be displaced...which means more work for the LAB to get a strong foothold established at the outset...and get out front
Also, keeping the solids submerged in the brine is pretty important, anything on the surface is going to be vulnerable  to yeast and mold growth (especially if there is too much airspace in the ferment vessel).
CM
 
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DownRiver said:
Agree with JeffH. Fermenting is usually done by day 30, then the aging process begins. Aging is up to you and is generally based on ingredients used and the flavor profile you're looking for.That said, I have a 1 gallon ferment still aging since 2011. I guess I haven't figured out what I'm looking for yet lol.
 
By the way, your lids look interesting. Are they airtight? Do you remember where you got them?
Click to expand...
 
The lids are re-caps that are air tight. You can buy them online from the mason jar company or amazon etc. I use a #6 bung and an airlock in the top. Pretty cheap overall. I wasn't going to use an airlock at all but I figured why not. :) 
 
 
Chili Monsta said:
 
On another note...that is definitely a lot of air space at the top of the jar.
Without more info on the amount of salt( or brine %)....addition of a starter....other ingredients (carbs/sugars)... its hard to say what you might end up encountering down the road....especially on an extended ferment schedule.
 
The more air space you have means more 02 that must be displaced...which means more work for the LAB to get a strong foothold established at the outset...and get out front
Also, keeping the solids submerged in the brine is pretty important, anything on the surface is going to be vulnerable  to yeast and mold growth (especially if there is too much airspace in the ferment vessel).
CM
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I'm not worried about the air space to be honest. We've been fermenting kimchi forever. I also used some kimchi to start it. I was worried about mold/weird things but it's been going for two weeks and it's fine. My worries have abated lol. 
 
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Koreansoul said:
 
 
I'm not worried about the air space to be honest. We've been fermenting kimchi forever. I also used some kimchi to start it. I was worried about mold/weird things but it's been going for two weeks and it's fine. My worries have abated lol. 
 
KoreanSoul,
Not sure how long "forever" happens to be...I've been fermenting kimchi for some 30+ years myself. ....and mold has never been an issue.
Not the same with with long term ferments of peppers.
I have found that peppers ferment much differently than the ingredients commonly used in kimchi (which is what I understood you to say in your original "basic question"post) I guess I mis-read or mis-understood.
 
Sorry if I have wasted your time sharing my experience...I'll try not to let that happen again.
CM
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CM, 
 
I'm not sure why you're getting testy. All I said was I was not worried about the air in the ferments. As for my experience, I'm Korean and have been doing it since I was a small child and my mother has been doing it since she was a small child. She passed the skill and recipes along to me as her mother did to her.Thank you for sharing your experience but the attitude is not welcome. 
 
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KS
I was simply trying to respond to what I perceived to be a question..seeking knowledge and understanding of a process.
 
Quote:
"Here is my basic question - How long do you let her ferments go for? Until the bubbles stop? Six months? Etc? Do you taste them as they ferment until you like the taste then go from there? It's totally different with kimchi so I was wondering what more experienced people did"
 
all I offered my humble attempt to share the differences I have have experienced and realized between the standard kimchi recipes and traditional practices of fermenting (utilizing traditional practices) and those mixtures consisting predominately of  peppers.
I have attempted to do so for folks in the past..primarily to contribute to their ultimate success, to further and ensure, as best I can, that their pepper fermenting projects are not in vain or end up in wasted ingredients due to contamination.
But based upon your initial response...I assumed I had mis-interpreted your need for info.
 
Sorry you were somehow offended by my remarks and advice...If I projected what you refer to as"atitude" please accept my sincere apology, for that was not my intention...that's not who I am, nor why I read and respond to posts such as yours.
But If I erred on the side of caution and safe practices...I can live with that, and will.
Be well,
RM
 
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