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The 'trust the process' advice on fermented hot sauce almost ruined my batch
I kept seeing people say just let it sit longer when mold shows up. That seems insane to me. Tried it with a 2 week jalapeno ferment in my closet. Day 10 had a white film on top. Everyone online said it's kahm yeast, totally fine. Day 14 the whole thing smelled like a wet basement and had black spots. Had to toss the whole jar and sanitize my kitchen counter with bleach. The only thing that saved my next batch was using a proper airlock instead of a loose lid. Has anyone else followed that advice and ended up with something worse?
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iris_mason8816d ago
Ha! Honestly sounds like you rushed it and got what you deserved. That white film is normal, but black spots means you let it sit way too long without checking or stirring. Two weeks for a jalapeno ferment is nothing, people do months. Your closet probably had temp swings too, that does more damage than a loose lid ever will. I've done tons of ferments with just a lid cracked and never had rot, you just gotta taste and smell daily after day 7. And bleaching your counters because of a moldy jar, that's a bit much, a vinegar wipe does the job.
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