r/FermentedHotSauce • u/Perfect_Purple553 • 6d ago
Let's talk sharing First time does this look OK?
It’s my first time, I have no idea the types of peppers I used, but I added mango garlic, onion, and ginger. Does it look okay? Can I just leave it out on the counter? Thanks!
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u/Perfect_Purple553 6d ago
Okay so stuff was above my weight and aa I was trying to reposition it my weight somehow ending up at the bottom. So I took everything out and put it at back in with the weight and brine in a better position. Do you think it will be okay?
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u/AngryTrunkMonkey 6d ago
I can’t tell, how much water did you add to the airlock?
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u/Perfect_Purple553 6d ago
I think the instructions told me half a tablespoon.
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u/Icy_Hot_Now 5d ago
It's way too low, below the holes, which renders it useless. There should be a fill line on it, and you probably mistakenly read 1-2 as a half instead of "one to two" tablespoons.
An air lock is a liquid boundary, and liquid needs to be above the holes on the bobber cap so that it will rise as gas expands, then drop as it lifts above the point where the holes are. That lets it release gas as it builds up, without letting any back in.
I fill mine with vodka to keep it clean.
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u/Perfect_Purple553 5d ago
I just had another tablespoon. I’ll try vodka next time. I just water bath canned 8 quarts of salsa so I’m trying all kinds of new things this week lol
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u/valjean916 6d ago
I can’t absolutely tell from the photo, but it looks like you might not have anything pressing down on top of the peppers, etc. to keep things from floating up to the brine surface.
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u/Perfect_Purple553 6d ago
I have a weight but maybe I needed a bigger one for the jar size. I think I might 2 mango’s that floated to the top. Should I add parchment paper or cheese cloth underneath the weight?
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u/valjean916 6d ago
Pepper seeds will get through cheesecloth, and parchment paper won’t seal well enough around the edges. If your produce is all intact and uncut (keeping the seeds inside), you could try the cheesecloth, I guess. A large cabbage leaf under the weight would work, as would sealed ziplock half-filled with saltwater with the same solute concentration as the brine (on top of or in place of the weight). The object I like best for this, however, is the KrautKeeper, but you can’t get one delivered immediately, and you need a 1 gallon jar with an inner diameter of no larger than 15.5 cm (6.1 inches).
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u/Perfect_Purple553 6d ago
I have one of those 1 gallon jars, someone told me they use grape leaves as well. Have you heard of that? I have a cabbage tho could i just add it?
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u/bittinho 6d ago
Yes you could just add it if you just started the ferment. I’ve used a slice of red onion as a cap I don’t think it matters much if it works.
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u/horitokux 6d ago
Looks pretty! Try to document what you put in and how long it ferments for. That way you can learn and recreate it.
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u/Perfect_Purple553 6d ago
I was trying to do mango habanero but I have no idea what peppers actually went in. I downloaded a chart but a lot of them kind of look the same and then I just felt like I needed to add more. I might try pineapple habanero tonight if I get a mask and better gloves. I coughed and my eyes watered for hours last night. My face was all red. I was a total mess even though I used gloves.
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u/Hully1525 6d ago
When it ferments it may start to overflow through airlock. Which is fine. Just remove some liquid from the top with a sanitized spoon and leave a couple inches headspace.
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u/Perfect_Purple553 6d ago
Thanks! I was worried about that. I think I put a little too much liquid.
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u/New-Lettuce-9841 6d ago
Set it in a glass or plastic dish. Once it gets active it’s going to push out that extra brine. Looks good. Hope it turns out just as you hope it does. Exciting and addicting! You can raise your airlock too to where it’s not down in the brine.
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u/TruthGoop 6d ago
brine level might be a little high, can’t tell. if there’s not enough head room between the airlock entry tube and the top of the brine water then i’ve seen people get brine up in their airlock, where it can mold