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Finally cracked the code on fermenting my own hot sauce after 3 failed batches
Used to just blend peppers and vinegar together, but last month I started weighing salt ratios and using a proper airlock. The ghost pepper batch I bottled yesterday has this deep tangy flavor I never got before. Any tips for keeping the fermentation from getting too cloudy?
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margaret_flores1712d ago
Glad you're getting better results now, but I actually don't mind some cloudiness in my ferments. It usually settles out after a few weeks in the fridge and doesn't change the taste at all for me.
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jason_stone128d ago
A little cloudiness never hurt anybody. I've had batches that looked like pea soup for a week and then cleared up crystal clear after a month in the fridge. The only time I'd worry is if you see mold or it starts smelling like a wet gym sock. Otherwise, it's just the good bacteria and yeast doing their thing. Let it settle out on its own and you're golden.
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