Lacto-Fermentation

Chainsaw13 · 10-13-2019, 01:03 PM

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.

Chainsaw13 · 02-17-2020, 05:21 PM

Quote:

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.

10-13-2019, 01:03 PM	#1
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,259 Trading: (96)	Re: Lacto-Fermentation 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. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.