Lacto-Fermentation

[Chainsaw13]

Originally Posted by Chainsaw13

Started a new batch of red pepper hot sauce. A mix of red Anaheim and red lantern peppers, about 3300g in total. Another 200g of garlic and 4% salt. Hopefully this one doesn’t go bad like the last.

Decided to process tonight. Much to my dismay, mold. And on my other batch that was just over a year old.

Enough trying to do large batches in buckets. Too much head space. Going to stick to half gallon or smaller batches.