Hi, amateur Hot Sauce maker here. Have question on a new ferment that has turned dark. No evidence of mold on top.

Looking for advice on this ferment. Mix of orange habs and ghosts. Never had one turn the brine dark.
 

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PaulG

Extreme Member
:welcome:From the Pacific NorthWest!
 

Edmick

Staff Member
Moderator
Extreme Member
Welcome! As far as your question with your ferment, start a thread in the "hot sauce making" section. It'll get more attention posted there.
 
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