First post here! I dug through the forum and found a few posts that pertained to my issue but I was still not real clear on how to proceed. So, here is my issue:
A little over a month ago, I whipped up a ferment of Jalapenos, Garlic and Onion and used a brine solution of 2 cups distilled water to 1 1/2 TBL canning salt. I divided the ferment into two quart jars and used airlock lids. They were kept in a closet where the temperature varied from 66.9 F to 73.6 F. I began to see bubbles after about four days in both jars. Now, after a month, I have taken them out and tested the Ph. One is at 4.0 and one is at 4.9.
Now I know I'm shooting for a Ph below 4.0 but I feel okay about the one at 4.0. While the jalapenos have lightened a little, it smells really good.
With the ferment that is at 4.9, the veggies are brighter and it smells fine. No mold, no yeast, My big question is, what do I do with it? Did it not ferment long enough? Do I need to pitch it? Can I just add vinegar/lime juice to bring Ph down and cook it? Am I doing something wrong? Should I be using a starter?
I had this issue last year with one of my jalapeno sauces and I just pitched it. I've always gotten good ph results with all my other hot peppers (aji chombo, fatalii, ghost, seven pot, habanero, naglah) it's just these pesky jalapenos.
Thanks for any help/insight you can provide. Cheers!
A little over a month ago, I whipped up a ferment of Jalapenos, Garlic and Onion and used a brine solution of 2 cups distilled water to 1 1/2 TBL canning salt. I divided the ferment into two quart jars and used airlock lids. They were kept in a closet where the temperature varied from 66.9 F to 73.6 F. I began to see bubbles after about four days in both jars. Now, after a month, I have taken them out and tested the Ph. One is at 4.0 and one is at 4.9.
Now I know I'm shooting for a Ph below 4.0 but I feel okay about the one at 4.0. While the jalapenos have lightened a little, it smells really good.
With the ferment that is at 4.9, the veggies are brighter and it smells fine. No mold, no yeast, My big question is, what do I do with it? Did it not ferment long enough? Do I need to pitch it? Can I just add vinegar/lime juice to bring Ph down and cook it? Am I doing something wrong? Should I be using a starter?
I had this issue last year with one of my jalapeno sauces and I just pitched it. I've always gotten good ph results with all my other hot peppers (aji chombo, fatalii, ghost, seven pot, habanero, naglah) it's just these pesky jalapenos.
Thanks for any help/insight you can provide. Cheers!