I have fermented my peppers before to success by holding them under the surface of a brine liquid. The past couple times I have tried make a pepper mash I have gotten terrible mold. Any advice on the best way to go? Im sure it's preference, but Im kinda looking for the most foolproof way to ferment. I hat putting the work in only to have to trash because of mold. In the past I have sterilized everything, blitzed the peppers, added water and 2%salt for the weight of the peppers and water and use airlocks on the jars. I have a bunch of peppers taking up freezer space and need to get some ferments going. Thanks yall!
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fermenting Should I make a mash or brine ferment?
- Thread starter cayenneman
- Start date
Downriver
eXtreme
Lots of folks have moved to a more "modern" way to ferment. Personally, I fermented for years, just like you have described. I have now migrated to the "fermentation lids" @skullbiker describes in THIS THREAD. No muss, no fuss. I haven't lost one ferment. They work great. I haven't tried the vacuum bag technique, so I can't offer any advice there. I have read where some people just swear by this method.
Anyway, there are a couple of alternative approaches for you. I wish you much success, regardless of the method used.
