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Hello from - n00b to the ferment game

J

JustYerBasicHotSauce

Hi all,

Currently working on my third batch of fermented hot sauces. 1st and 2nd were mostly homegrown peppers from my garden (jalapeños, Tabascos, Hungarians, and scotch bonnet) with seasonal market offerings to mix it up. Ive added fruit to each with an orange pulp, peach, nectarine, and mango batch. First was a one week ferment, second batch close to a month (taste wasnt as good). I made the second batch shelf stable following the excellent instructions on this forum! Gave them as gifts to friends and family for the holidays (after testing on myself).
 
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Working on my third batch of fermentsorange pulp in one and grapefruit in the other. Im two weeks in and lots of bubbles, but this batch didnt get as cloudy as my previous ones. Used same salt ratios (1.5 tsp/cup of water) and (sterilized) equipment (1L mason jar, easy fermenter lids, ramekin to weigh it all down). Only difference was a) I used some dry peppers, b) I dont think it was as packed down as previous batches.

Is this batch safe? Or does it not always get cloudy? Thanks gang!
 
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