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

[papagerm]

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

 

[Nulle]

from Denmark

 

[PaulG]

From the Pacific NorthWest!

 

[skullbiker]

WELCOME TO THP

 

[The Hot Pepper]

 

[Edmick]

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.

 

[francisp]

 

[sicman]

 

[The_NorthEast_ChileMan]