First time, first batch

[magicjeep]

Hey guys, I have a batch of peppers fermenting. I put a mix of peppers (jalapenos, habaneros & cayennes, I think), garlic, carrots, onion, kefir starter and covered it with a brine. I followed the fermented pepper post. Its been fermenting for 2 weeks now and I'm going to let it for for at least another 2. When its done fermenting I plan on adding vinegar and pureeing everything. My question is what should the ph be and will it be shelf stable without canning it?

Thanks for any help you can give me.

 

[3/5King]

I feel bad no one responded....I hope it turned out. I'd help but I don't know about making sauces.

 

[compmodder26]

Sorry for no responses either. Hopefully it came out right for you. For future reference, you want the PH to be at 4 or lower (a little higher might be ok, but I always want it to be at least as low as 4).

 

[RocketMan]

Hey MJ,
The magic, no pun intended, number is 4.7. I always get it below 4 after a ferment, usually around 3.6.

As for adding Vinegar, you might want to give it a taste before you add any as the fermentation process is creating lactic acid which if going to give it the zing and sourness that the vinegar would. I only add vinegar when I need to pull the ph down more or if I'm making a non-fermented sauce. Make your sauce without it first and give it a taste then let your taste buds make the decision for you. You might be surprised.

Cheers,
RM