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.
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:
After a week
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
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.
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:
After a week
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
