My first batch of hot sauce actually didn't explode this time

I've been trying to make fermented hot sauce for about 4 months now. My first three batches all turned into moldy messes because I kept opening the jars to check on them. Last week I finally let a batch of habanero and garlic sit for a full 14 days without touching it. The brine stayed clear and it smelled like spicy fruit when I opened it. Has anyone else had trouble keeping their hands off the jars during fermentation?

3 comments

3 Comments

samk771mo ago

..I read somewhere that the trick is to burp the jars without actually opening them, just crack the lid enough to let gas out. I've been doing that every few days and it still keeps the bad stuff out because you're not pulling in fresh air. But yeah, the patience thing is real. I heard this one guy say he labels his ferment jars with a "do not open until" date and hides them in the back of a dark closet so he forgets about them. Might work for you too, especially if you're like me and get tempted around day 7 when the bubbles really start going.

phoenix5731mo ago

The 14 day wait is brutal but you're right, that clear brine is the best sign. What kind of salt ratio did you end up using? I'm always paranoid about going too low on the salt and getting kahm yeast on top. That first successful batch where nothing looks or smells wrong feels like winning a lottery ticket or something.

the_olivia1mo ago

Did your buddy go with a 2% or bump it up to 3%? My friend Mike tried a 2% brine on his first ferment and got a thick white layer of kahm yeast on day 10. He said it smelled like old gym socks and he nearly tossed the whole jar. Ended up scraping it off and adding more salt, and the batch turned out fine, but he still calls it the "sock sauerkraut.