i made a new sauce with fermented base and some fresh ingredients. it looked shelf stable and i didn't find anything strange for more than a month. but now i've spotted some whitening around allspice berrys of the sauce. The full ingredints list below:
-fermented habanero sauce
-fresh mangos
-lime juice
-vinegar
-honey
-allspice berry
-salt
PH on 3.7, BRIx around 20. I've simmered at least 80º C for around 10 minutes and hot bottled.
I've alredy got some white stuff on the surface, bur nothing like that deep inside the sauce.
Is it bad stuff or some kind of oxidation from allberry spices?
-fermented habanero sauce
-fresh mangos
-lime juice
-vinegar
-honey
-allspice berry
-salt
PH on 3.7, BRIx around 20. I've simmered at least 80º C for around 10 minutes and hot bottled.
I've alredy got some white stuff on the surface, bur nothing like that deep inside the sauce.
Is it bad stuff or some kind of oxidation from allberry spices?
