First Sauce!

[Gomojoe]

So here is my first mash, hoping to be a sauce. I've got 5 small carrots, 8 cloves of garlic, 8 chipotle peppers (rehydrated in boiling water then drained and cooled slightly), 2 tbs of chipotle water, 3 oz. of Habaneros, 3 lbs of Fresnos(At least I think so as they were labeled red jalepenos but were more pointy than jalepenos), 1 tbs of sucanat, 2.6 oz of salt, and 4 tbs of liquid from a saurkraut i made recently in the mix.  I've got a valve I'll put on it once I see it working.  Planning on stirring twice a day to prevent mold in the mean time.
 

 

[SmokenFire]

Great looking foray into ferments there joe!  You'll do fine here

 

[salsalady]

great start, no reason you can't put the airlock on now....save any risk of not getting it on in time and skunking the batch...
 
Nice color!  A dark storage place (hot water tank closet, etc) will help keep that bright color. 
 
Have Fun! 

 

[RocketMan]

I agree with Ann get that jar closed up and safe. Right now if your letting in the good bacteria your letting in the bad as well. The only way to keep the bad from taking hold is to get that layer of CO2 built up. The Lacto you want are actually already in there. They come in on the skin of the peppers.

 

[Gomojoe]

Alright,  went ahead and threw the airlock on.  Can't wait to try this in 90 days!

 

[Gomojoe]

So if after a week I'm not really seeing any signs of fermentation is that bad?  Not seeing any discoloration or other bad things either though.  Temp in the pantry where I have it is probably consitently around 65-68F.

 

[salsalady]

I think that's a little cool, so it may take longer to see some action.  If you can find a warmer place, that will help things along. 
 
I wouldn't worry about it yet, just let it keep going.