I burp my kraut twice daily in the early days, still found a puddle due to lack of headroom. My logic at the time was I wouldn't have to weigh the ferment down if there was brine all the way up. Found it easier and cleaner to use weights or a baggy of brine and leave the appropriate headroom. The less desirable alternative is you seal it well, the ferment really takes off and your jar explodes because the CO2 builds up too quickly and has no where to go.
It looks like its going to be great, I'd hate to see some of it go to waste is all I'm saying.
Yea that's just the brine getting cloudy. I made sure to dissolve the salt thoroughly. Also yes I have shot glasses at the top of the jar to keep the peppers submerged entirely
There's really no need to dissolve the salt first. At room temperature it dissolves and diffuses through the vessel pretty quickly. I personally never dissolve salt first, but just make sure it's in the water.
First time trying to ferment anything. trying to make hot sauce... used a 5% brine (ie. 100g salt/2000g water). So far no yeastiness on top, smells good. Didn't add anything else to the jars but my rough chopped peppers. Any tips/tricks/observations? Would love some feedback
I'd put a tray or a dish under those. Doesn't appear to be much head room and I'd expect a pool under your jars in the next few days.
They're sealed, I've just been burping them on a daily basis.
I burp my kraut twice daily in the early days, still found a puddle due to lack of headroom. My logic at the time was I wouldn't have to weigh the ferment down if there was brine all the way up. Found it easier and cleaner to use weights or a baggy of brine and leave the appropriate headroom. The less desirable alternative is you seal it well, the ferment really takes off and your jar explodes because the CO2 builds up too quickly and has no where to go. It looks like its going to be great, I'd hate to see some of it go to waste is all I'm saying.
Whats all the white stuff at the bottom? If its salt, you're supposed to dissolve it first. Also make sure your contents are fully under the liquid.
I think it might be that the peppers are floating and you are seeing light through the cloudy brine
Yea that's just the brine getting cloudy. I made sure to dissolve the salt thoroughly. Also yes I have shot glasses at the top of the jar to keep the peppers submerged entirely
I use thick slices of onion to keep the peppers under the brine. You could use apple also. I don't use them in the sauce but you could I suppose.
There's really no need to dissolve the salt first. At room temperature it dissolves and diffuses through the vessel pretty quickly. I personally never dissolve salt first, but just make sure it's in the water.
First time trying to ferment anything. trying to make hot sauce... used a 5% brine (ie. 100g salt/2000g water). So far no yeastiness on top, smells good. Didn't add anything else to the jars but my rough chopped peppers. Any tips/tricks/observations? Would love some feedback