fermenting The brine on this ferment has become quite dark. No evidence of mold. Peppers are orange habs and some ghosts. Ideas on what this is? Has it gone bad?

[papagerm]

quite dark..no

 

[Edmick]

Mind sharing the recipe and your process? That might help explain what might be going on.

 

[Downriver]

@papagerm I agree with @Edmick - need a lot more info - recipe, age, etc. Vacuum still intact? It certainly is not visually appealing. Give it a few pumps and take a whiff. What does your nose say? The nose knows.

 

[The Hot Pepper]

This usually means the ferment got too hot. The first few days are critical and your ferment needs to be in a cool spot. It has not gone bad, just ugly.

 

[papagerm]

This usually means the ferment got too hot. The first few days are critical and your ferment needs to be in a cool spot. It has not gone bad, just ugly.

On top of my fridge with other jars that are clear. Typically house is around 70f. The top had air pulled out after closing up. Will do a quick smell test and report back.

 

[papagerm]

@papagerm I agree with @Edmick - need a lot more info - recipe, age, etc. Vacuum still intact? It certainly is not visually appealing. Give it a few pumps and take a whiff. What does your nose say? The nose knows.

Vacuum intact. About 2 months. Habs, ghosts, water and ground salt. Same water, salt ratio I have used for years. Don't recall the specific ratio. Will give a whiff this weekend.