Hey guys, first thanks so much for this forum, which set me off down the road of ferments for peppers sauces. The journey has been great!
Now I have a question...how the heck do I stop a ferment from bubbling, even when adding vinegar doesn't stop it? I assumed even a little vinegar would kill the process, but guess I'm wrong. We have a pumpkin fermented sauce that becomes a volcano if left out of the fridge for any period of time. Also we have a carrot one behaving the same way.
1. Could it be our vinegar is not up to snuff?
2. Could it be our ferments aren't allowed to go long enough? We are trying quick ones like a week to two weeks so perhaps they're too healthy to stop with some vinegar?
Anyway, the great feedback is welcome....
KJ
Now I have a question...how the heck do I stop a ferment from bubbling, even when adding vinegar doesn't stop it? I assumed even a little vinegar would kill the process, but guess I'm wrong. We have a pumpkin fermented sauce that becomes a volcano if left out of the fridge for any period of time. Also we have a carrot one behaving the same way.
1. Could it be our vinegar is not up to snuff?
2. Could it be our ferments aren't allowed to go long enough? We are trying quick ones like a week to two weeks so perhaps they're too healthy to stop with some vinegar?
Anyway, the great feedback is welcome....
KJ