Started my first fermented sauce last week but I might have made some newb errors - so I'm hoping for some advice on where to go from here.
I've got 2x 0.5 Litre Jars. One is just Scotch Bonnets, the other is flavoured with some Garlic, pickled Ginger and some Cranberries from the yard. Both have 2% sea salt.
The recipes I was following suggested giving the mix a stir each day. The flavoured mix started to ferment within a few days but the straight mix needed some inoculation with the liquid of the flavoured mix before it started doing anything and even then - I haven't seen much evidence of fermentation in that one.
I am getting a layer of Yeast over the top of both jars now. I've been scraping that off each day - which has meant opening the jars.
I realise now that maybe I should have sealed the jars up from the start (they've got SteriLocks on them now but that only happened a couple of days back). I've also moved them into a cupboard in a cooler part of the house.
So - my question is - where do I go from here:
1) Keep on opening them up each day and scraping the Yeast off until the ferment is done (maybe 3 weeks-ish)
2) Open and scrape less often - maybe every few days? Once a week?
3) Just leave them sealed until the ferment is done - unless I see problems
4) Bail out now, use the current mix for a standard onion, carrot, tomato, cooked sauce and start a new ferment...
5) Something else.
Both mixes look, smell and taste fine - apart from the lack of fizz/bubbles in the straight mix.
Some pics for reference:
Apologies for the long post - appreciate any advice I can get.
Thanks!
/ J
I've got 2x 0.5 Litre Jars. One is just Scotch Bonnets, the other is flavoured with some Garlic, pickled Ginger and some Cranberries from the yard. Both have 2% sea salt.
The recipes I was following suggested giving the mix a stir each day. The flavoured mix started to ferment within a few days but the straight mix needed some inoculation with the liquid of the flavoured mix before it started doing anything and even then - I haven't seen much evidence of fermentation in that one.
I am getting a layer of Yeast over the top of both jars now. I've been scraping that off each day - which has meant opening the jars.
I realise now that maybe I should have sealed the jars up from the start (they've got SteriLocks on them now but that only happened a couple of days back). I've also moved them into a cupboard in a cooler part of the house.
So - my question is - where do I go from here:
1) Keep on opening them up each day and scraping the Yeast off until the ferment is done (maybe 3 weeks-ish)
2) Open and scrape less often - maybe every few days? Once a week?
3) Just leave them sealed until the ferment is done - unless I see problems
4) Bail out now, use the current mix for a standard onion, carrot, tomato, cooked sauce and start a new ferment...
5) Something else.
Both mixes look, smell and taste fine - apart from the lack of fizz/bubbles in the straight mix.
Some pics for reference:
Apologies for the long post - appreciate any advice I can get.
Thanks!
/ J
. Looks good from what im seeing though..best of luck, keep us posted
