fermenting Pepper Mash Questions

[amast13]

I food processed a bunch of peppers double bagged them added 12% salt and stored them in buckets. When I opened one the other day and there was a white "funk" on the top. Not like mold but nasty none the less. I read that it is okay to scrape it off and go ahead and use the mash. I made some sauce tested the PH and all is good. Just wondering if anyone can tell me what it is and how to avoid getting it.
Thanks

 

[Bradh728]

What pepper was processed?

 

[amast13]

Chocolate Habaneros, but I have had it happen with others as well..

 

[Bradh728]

I've having a hard time understanding upon your description. did you take pics?

if you was processing habs and used i think it was 12% salt by weight, you should be ok.

It still sounds like some gas/mold.

There are certain ones that can taste and look bad but ultimately do not affect health even consumed. We had this problem with a cheese spread (damn goat cheese!!!!)


My recommendation is to thoroughly look over your whole process and see where you can implement safer practices, such as cleaning, storing etc.

 

[POTAWIE]

Were your peppers completely submerged, or was air exposed?
You may need to use a starter culture instead of relying on airborne cultures to produce lactic acid.

 

[Bradh728]

Were your peppers completely submerged, or was air exposed?
You may need to use a starter culture instead of relying on airborne cultures to produce lactic acid.

Very true, I think theres one out there common used.. I forgot the name, but I know it starts with an A lol