New one from Québec!

Bonjour from Québec!

I started fermenting peppers after reading this nice recipe blog : http://remcooks.com/2012/09/30/hot-pickled-pepper-sauce/

My first try was with my homegrown cayenne peppers with onions, garlic and fresh basilic.
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2 weeks after the beginning, I saw some white thing on top, I thought it was mold, I got scared and I threw it :-( now I know it was probably just Kahm yeast, it was smelling super good.. Ah well..! II also thought it was kept too hot and that I didn't put enough brine to cover the vegetables

Since then I discovered this forum and read intensively the Hot sauce and the Fermenting 101's, ouf!!

I started another batch from store-bought peppers this time, about 2 weeks ago:
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After a week

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That one is made of Habaneros, Finger hot peppers, the few remaining Cayennes I had from my garden, onions, garlic, red bell pepper and fresh basil. I'm keeping it in a cooler between 65-70 with changing ice packs in the morning and at night. I'm so afraid of the high temperatures we get in the day 86°f (would that be an acceptable temperature?)

Anyway.. This one is going well, fermentation still very active, smells nice. I did have some kahm yeast again. But I scooped the top, closed it again, swirled the jar a little everyday and no more trace of yeast since then.

I hope learning a lot more thanks to all of you !

Andrée
 
Welcome aboard shipmate!!! From sunny Murrells Inlet SC!! :)

Wow great looking ferment!! To bad about your first one. Try using an airlock and I would refrain from opening the jar until your ready to process. Try keeping your brine and mash at least 2 1/2 inches from top of jar to allow for expansion. I never shake or open mine. I learned this from RocketMan one of the THP pro's!!! Otherwise LOOKING GOOD!! :)
 
Thank you so much everybody for your warm ( :onfire: ) welcomes!
 
 
oldsalty said:
Welcome aboard shipmate!!! From sunny Murrells Inlet SC!! :)

Wow great looking ferment!! To bad about your first one. Try using an airlock and I would refrain from opening the jar until your ready to process. Try keeping your brine and mash at least 2 1/2 inches from top of jar to allow for expansion. I never shake or open mine. I learned this from RocketMan one of the THP pro's!!! Otherwise LOOKING GOOD!! :)
 
I already ordered 4 airlocks, waiting for them to come in the next week before starting other jars :)  Thank you for the tips!! :)
 
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