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Old 09-11-2017, 10:05 AM   #11
stearns
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Default Re: Lacto-Fermentation

Took out the four jars to give a stir and inspect, the three pueblo project jars have mellowed in terms of fermentation activity, very few bubbles but they smell great. Gonna leave them to hang for another month or so and inspect again. One of the jars, the one that will become a hot sauce, has been forming a very small amount of Kahm Yeast on the top. This usually occurs in ~20% of my ferments, and while it's a little ugly it's nothing I worry about. This is especially true with something that will become a hot sauce, because I will eventually add vinegar which should create a PH environment to neutralize any yeast formations



As for the hatch chilis, they are still fermenting rigorously, the jar smelled and sounded like sticking your nose over a freshly opened seltzer. Gonna revisit in a few weeksw and see if it's calmed down at all
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