Learn how to ferment peppers to make pepper mash at home so you can make your own homemade hot sauces and help preserve your abundant chili pepper harvest. Fermenting chili peppers is a fun, great way to preserve them, and essential for making hot sauces.
How to Ferment Peppers (Make Pepper Mash)
There are many ways to make hot sauce, and as you can tell by our Hot Sauce Recipes section of the web site, I’ve made a lot of them. However, one way we have yet to explore is making them with fermented chili peppers.
If you’ve ever enjoyed Tabasco sauce, you’ve tasted fermented chili peppers. Tabasco starts with tabasco peppers which they crush, mix with salt, and ferment in oak barrels for up to 3 years. The original Tabasco sauce only uses 3 ingredients – tabasco peppers, salt, and distilled vinegar.
A number of hot sauce makers use fermented peppers in the form of pepper mash to make their products, and a good pepper mash makes a difference in the resulting flavors. If you’re interested in making sauces from pepper mash, good news. It’s easy to make at home and you don’t need to wait 3 years for it to be ready.
But first…
What is Fermented Pepper Mash?
Pepper mash is a collection of chili peppers that have been mashed together with salt then aged until they break down chemically. Fermentation is one our oldest methods of food preservation. Humans have preserved many foods this way, from cheeses to wine to a slew of other vegetables.
Fermentation, basically, is the decomposition of foods by micro-organisms (Lactic Acid Bacteria) or enzymes. We create an anaerobic (no oxygen) environment for the peppers so the natural Lactic Acid Bacteria can thrive, and other undesirable bacteria cannot.
Bad bacteria or rotting molds, cannot survive in an anaerobic environment, which we create with salt and brine, therefore protecting the peppers while the good bacteria do their work. The salt is not actually the preservative. It is the acid produced by the fermentation process that does the preserving.
Lactic acid bacteria consumes carbohydrates in the peppers and converts them to acid. After fermenting, the carbohydrates have been predigested, leaving them with more vitamins and flavor than fresh peppers.
It is akin to a controlled decay process, and there are numerous benefits to fermentation, including more digestible foods and more desirable flavors. With peppers, you’ll notice a mellowing of flavors, changes in color, and in the pleasant smell of the resulting mash.
How Safe is Fermenting Peppers?
Fermenting peppers is very safe! Before I began my exploration into fermentation, I succumbed to the common misconception that fermenting could easily lead to rotten or even dangerous foods, but in truth, fermentation is very simple and hard to mess up.
The key is to ferment properly. You’ll know if you’ve made a mistake by the smell of a ferment. It will smell “off” or “rotten”.
The fact is, we’re fermenting in a controlled environment, so just be sure to follow the proper procedures.
Making Basic Pepper Mash
You can make fermented pepper mash from any type of chili pepper, even dried peppers. Your only consideration is the thickness of the pepper walls. Thicker walled peppers may need to be strained after the fermentation period, to remove the coarser skin, so you don’t need to seed them if you don’t want to.
Thinner walled peppers won’t need straining, so you may want to seed them first if you prefer a smoother result when you process the mash later on.
To make pepper mash, first process your fresh peppers in a food processor. If you don’t have a processor, use a mortar and pestle or simply finely chop them.
Next, mix in salt. You should use 1-2 teaspoons salt (5.69 - 11.38 g) per pound (.45 kg) of peppers. 1 pound of peppers should process down to about 1 cup of mash. So, use 1 teaspoon of salt per cup of mash, which is roughly 2.3% salt by weight.
Resources vary in their salt recommendations. Most recommend 2-5% by weight and up to 10%, with 2-3% being ideal.
The peppers will begin to release their moisture right away. A note about salt: most salts are fine to use, but avoid using salts with additives, such as table salt.
Place your mash into a jar and press it down to remove any air pockets. Leave at least 1 inch (2.54 cm) of headspace. The peppers may rise a bit when fermenting. The brine will rise up and cover the peppers. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F (12.78-23.89 C). The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See below for what I like to use.
After 1-2 weeks, the fermenting activity will diminish. Move it to a pantry where you can let it ferment longer if you’d like, or use it right away. You can ferment for months or even longer to allow the flavors to more fully develop.
Once it is ready, store it in the refrigerator where it will last for a year or longer.
Making Brine Pepper Mash
An alternate method to the basic pepper mash is using a brine, which is a salt water solution. The primary difference is that we’re adding water rather than using the natural juices from the peppers. This method ensures the peppers stay beneath the brine, and is more ideal for thinner walled peppers.
To make a brine pepper mash, first chop your fresh peppers. You can process in a food processor or use a mortar and pestle or simply finely chop them. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
Next, mix 1 quart (.95 liter) unchlorinated water with 1.5 (27 g, for 3% brine) to 3 tablespoons (54 g, for 6% brine) sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F (12.78-23.89 C). The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See below for what I like to use.
After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic. Move it to a pantry where you can let it ferment longer if you’d like, or use it right away. You can ferment for months or even longer to allow the flavors to more fully develop.
Once it is ready, process it with a food processor. You can use it right away to make hot sauce or store it in the refrigerator where it will last for a year or longer.
I personally like to add a bit of vinegar at this stage before storage.
Good luck, and happy fermenting! Let me know what you make with your pepper mash.
Frequently Asked Questions about Fermenting Peppers and Making Pepper Mash
Best Salt for Fermenting Peppers
When fermenting chilies, it is important to use salt that does not contain anti-caking agents or iodine, as these can inhibit the natural fermentation process. Here are some types of salt that are commonly used for fermenting chili peppers:
- Non-iodized Sea Salt. Sea salt is a popular choice for fermenting chili peppers, as it is minimally processed and typically does not contain anti-caking agents or iodine. Look for non-iodized sea salt, which is readily available in most grocery stores.
- Kosher Salt. Kosher salt is a coarse-grained salt that dissolves easily in water, making it suitable for fermenting. Like sea salt, kosher salt does not usually contain anti-caking agents or iodine, but it's important to check the packaging to make sure.
- Pickling Salt. Pickling salt is specifically formulated for preserving and fermenting vegetables, making it a good choice for fermenting chili peppers. It is fine-grained and dissolves easily in water, ensuring even distribution of salt in the fermentation brine.
- Himalayan Pink Salt. Himalayan pink salt is a natural salt that is often used in fermenting and has gained popularity for its trace mineral content and unique flavor. It is typically non-iodized and does not contain anti-caking agents, making it suitable for fermenting chili peppers.
When fermenting chili peppers, it's important to use the right amount of salt according to your recipe or fermentation process. Too little salt can lead to spoilage or mold growth, while too much salt can inhibit fermentation.
Why Does My Pepper Mash Taste Bitter?
I sometimes get some bitterness with my fermented pepper batches. I've seen a lot of discussion on it, whether it is from kahm yeast or from the starting peppers themselves, where the slight bitterness is amplified in the fermentation process. The best way to counter it is through the addition of other ingredients.
Also, some people report a bitterness from the pepper seeds, so try removing the seeds before fermentation and see if that affects your resulting flavor.
To counterbalance the bitterness, try adding an acid like vinegar or lime juice, which can help balance it out, then a sweetener like sugar or honey. Certain roasted vegetables can help, too, like carrots or other flavors. Garlic is good. They can all help balance out the bitterness. Give the final sauce time to rest and let the flavors meld in the refrigerator.
What is Kahm Yeast?
Kahm yeast is a whitish film that can sometimes appear on top of your ferment. It can form when all of the sugar in your ferment is consumed. The PH drops because of lactic acid buildup, allowing kahm yeast to form. It is not a mold, and can be scraped away from your ferment.
Sweeter vegetables, particular peppers, are more prone to kahm yeast.
How do I tell if peppers are fermenting?
You will often see bubbling activity in the jar as the fermentation process takes place, but not always. Sometimes you may have what is called a "quiet ferment", where it seems little activity it taking place. Fermenting peppers give off a slightly sour, pleasent smell, so trust your nose to know fermentation is taking place.
How Do You Know if the Fermentation is Bad?
You can usually tell if a fermentation is bad by sight or smell. If you see signs of fuzzy or pinkish colored mold, the ferment is infected. If the peppers are very mushy, something has gone wrong.
If the ferment smells rotten or disgusting to you, it has gone bad. Trust your nose to know if something is bad. A good ferment will have a slightly sour smell, but will smell pleasant.
Hot Sauce Recipes with Fermented Peppers
Here are some of my own recipes that use fermented chili peppers.
- Fermented Hot Sauce Recipe
- Homemade Sriracha Hot Sauce
- Fermented Aji-Garlic Hot Sauce
- Homemade Louisiana Hot Sauce
- Spicy Serrano Hot Sauce
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce. Also see my post on Homemade Kimchi (How to Make Kimchi).
The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.
Got any questions? Please contact me anytime and I will do my best to help. Good luck with your pepper fermentation!
How to Ferment Chili Peppers (Pepper Mash Recipe)
Ingredients
FOR BASIC PEPPER MASH
- 1 pound chili peppers stemmed and roughly chopped (cored and seeded, if desired)
- 1 teaspoon salt
FOR BRINE PEPPER MASH
- 1 pound chili peppers stemmed and roughly chopped (cored and seeded, if desired)
- 1.5-3 tablespoons salt (1.5 tablespoon (27 g, for 3% brine) to 3 tablespoons (54 g, for 6% brine))
- 1 quart unchlorinated water
Instructions
FOR MAKING BASIC PEPPER MASH
- Finely chop your peppers. You can blend them to fit more into jars, but this can make it harder to keep below the brine.
- Next, mix in salt. You should use 1 teaspoon salt (5.69 g) per pound (.45 kg) of peppers. 1 pound of peppers should process down to about 1 cup of mash. So, use 1 teaspoon of salt per cup of mash, which is roughly 2.3% salt by weight.
- The peppers will begin to release their moisture right away.
- Place your mash into a jar and press it down to remove any air pockets. Leave at least 1 inch (2.54 cm) of headspace. The peppers may rise a bit when fermenting. The brine will rise up and cover the peppers. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
- Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F (12.78-23.89 C). The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See below for what I like to use.
- After 1-2 weeks, the fermenting activity will diminish. Move it to a pantry where you can let it ferment longer if you’d like, or use it right away. You can ferment for months or even longer to allow the flavors to more fully develop.
- Once it is ready, store it in the refrigerator where it will last for a year or longer.
FOR MAKING BRINE PEPPER MASH
- Finely chop your fresh peppers. You can blend them to fit more into jars, but this can make it harder to keep below the brine. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
- Next, mix 1 quart (.95 liter) unchlorinated water with sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Use a glass weight or a baggie filled with water on top if needed to press the peppers down below the brine. Check this daily.
- Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F (12.78-23.89 C). The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting.
- After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic. Move it to a pantry where you can let it ferment longer if you’d like, or use it right away. You can ferment for months or even longer to allow the flavors to more fully develop.
- Once it is ready, process it with a food processor. You can use it right away to make hot sauce or store it in the refrigerator where it will last for a year or longer.
- I personally like to add a bit of vinegar at this stage before storage.
Notes
Nutrition Information
Kyle jones says
Hey Mike,
New to the chili fermenting game and I’m on my second batch with straight chili and salt. First batch I did added water and went 24 hrs on Irish ferment before adding distilled white vinegar and fermenting for an additional 6 days. This time I wanted to try the natural sour flavor without adding vinegar but the top of my chili mash wasn’t covered with the brine for the 5 days it’s been fermenting so far. The top was a little pale compared to the lower 99% but No mold, and veg is still crunchy not slimy. Is it fine if the top wasn’t covered?
Btw I’m using a 2.5% kosher salt content.
1530 grams of mash to 38.25 grams salt.
Thanks for your time.
Kyle
Michael Hultquist - Chili Pepper Madness says
Hey, Kyle. I would go by smell here. If the peppers were not completely below the brine, they could have been exposed to bad bacteria. If it smells rotten or bad, you can remove that part. You might scoop that top off anyway. You can also taste the brine a bit. If you detect any "bad" or rotten flavors, time to go. Otherwise, you're most likely fine. Enjoy.
Adrian says
Hi Michael,
Thanks a ton for all the work you put into this website, it is very informative. I'm just getting started and have a question regarding my first two experiences trying to ferment Serrano peppers (half a pound of peppers in 16oz of brine mixed per instructions): In both cases the pepper mash rises to the top as I add the brine. I have tried to push the mash down but it always rises back up. As a result, bits of the mash are floating at the surface. Am I doing something wrong?
Thanks!
Adrian
Michael Hultquist - Chili Pepper Madness says
Thanks, Adrian. One way to keep them down is to use a baggie with some water in it. That will press everything down below the mash. You could also try much larger chunks of peppers so they don't float up around your weights. Let me know if this helps.
Adrian says
Thanks for the quick response Mike!
Michael Hultquist - Chili Pepper Madness says
My pleasure to help!
Kat says
Hi Mike,
I'm interested in fermenting longer. You mentioned that after a week or two, we can put the fermented peppers in the pantry and leave for several months. Do they no longer need burping at this point? And what are the chances of mold forming after this period? I'm very new to fermenting, and I would like to stock up my pantry.
Thank you!
Michael Hultquist - Chili Pepper Madness says
Hi, Kat. The fermenting activity dies down so it won't need as much burping. Just keep an eye on it to make sure. You do get more chances for mold with exposure to the air, so the more you can keep it enclosed, the better. Look into an airlock type system that allows gases to escape without the need for burping. I have some links in the post above.
phillip wray says
Hi Mike,
I've made several batches of different recipes now- all delicious!
I've fermented the chillies every time and then strained them. Do you ever save the resulting chilli leftovers for anything? I'm thinking that it's probably a good flavour source going to waste.
All the best
Phil.
Michael Hultquist - Chili Pepper Madness says
Hi, Phil. Yes, I often dehydrate them for making powders. Here is a link: https://www.chilipeppermadness.com/recipes/seasonings-from-hot-sauce-pulp/. Let me know how it turns out for you!
phillip wray says
Thanks for the advice and speedy reply!
joe says
I am trying this with a glass 2 liter coffee French press. I am wondering if the stainless screen/press will have any effect on taste or fermentation process? thanks..
Michael Hultquist - Chili Pepper Madness says
Joe, I don't believe so, though if you're concerned you can somehow line it with plastic. Not sure. As long as everything stays submerged below the brine, that is most important. Let me know how it turns out for you.
Robyn says
French press? Genius!
Dan R says
Thank you for the tutorial! I'm looking forward to trying this. One quick question. Is there any reason why this wouldn't work with peppers that have been roasted? I lost all of my unroasted ones to a freezer malfunction, so roasted is all I have left from this year's harvest. Thank you for any input you can offer.
Michael Hultquist - Chili Pepper Madness says
Dan, you can ferment roasted peppers, though you might need a fermentation starter to get things going if it doesn't get going by itself.
Wonder Jorge says
Hello Mike,
It's me again. Okay, this might sound dim but I do need to know. So, my fermentation has mold on it, does that mean it's gone bad? It doesn't smell bad to me. It smells a little sour though. What am I expected to see on it if anything?
Thank you for your attention.
Michael Hultquist - Chili Pepper Madness says
Hello, Jorge. If you see mold on your fermentation, then it is pretty bad. You really don't want any fuzzy mold or growths on it. If it is a whitish coating, that is likely kahm yeast and harmless, though it can give a sour flavor. But if you see mold, you can scoop it out along with some of the surrounding ferment and continue on. If there a LOT of mold, though, permeating the batch, I would throw it out. Let me know how it goes. Be sure everything is submerged below the brine to avoid spoilage.
Wonder Jorge says
Good evening Mike,
First let me say your blog is so helpful and easy to follow. Thank you so kindly.
Okay, my question is this: I'm thinking of more flavour in my fermented peppers. I usually grind dry crayfish into powder to flavour my soups and stews and I was thinking of adding some to my fermented peppers. At what stage would you advise I do this? Before or after fermentation? What do you think about the whole idea, would my mixture keep with the powdered crayfish? (It's real crayfish from the local fish market and it usually keeps for years if kept cool and dry.).
Thank you for taking the time.
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Jorge. I appreciate the kind words. I have personally not fermented dried fish or crawfish, but I believe you can ferment it. Fermenting seafood has been done a long time. I think you can add some into your pepper ferment and see how the flavor develops. If you're not happy with it, you can add it in later with another batch and see if you find that more palatable. I love the idea for an umami boost. I actually like to dehydrate cooked shrimp, then grind it into a powder for the same reasons you do. It is great added to soups and stews. I love it seafood gumbo. It really elevates the flavors. Let me know how it goes for you.
jayebe says
RE: Fermentation
Hi Mike:
I just read your peach Scotch bonnet recipe. I'm a bit confused. I have my peppers from Summer fermenting, but your recipe seems to say that the fruit (peaches and tomatoes) should be fermenting with the peppers. Is that correct? I have a hard time envisioning a good flavor from fermented tomatoes. I was planning on using fresh or frozen fruit added to the fermented mash. Did you truly mean to ferment everything together?
Michael Hultquist - Chili Pepper Madness says
Jayebe, some people do like to ferment everything together, though you don't have to. Tomatoes are particularly tough to ferment sometimes because they have a high sugar content and can smell a bit like they're going bad in the ferment. You can work around this by either skipping the tomatoes in the ferment, or by using dried tomatoes in the ferment. I would suggest just skipping the tomatoes in the ferment if you have a concern.
Danielle S. says
Hi Mike I have a few questions/ need guidance....
I’m going to ferment large quantities of my peppers for various hot sauces, relishes, etc..... for year round use via salt water brine.
1: when fermentation is done, I purée Both the Peppers and brine together in a processor. Correct?
2: How do I convert the measurement for fresh Peppers to fermented mash for a given recipe? Right now all of my recipes call for fresh.
Say a recipe calls for 8oz of chopped scorpions (not 8oz scorps, chopped) would I measure out 8oz of mash?
or if it calls for say 4 ghosts, how do I convert that to a correct measurement for mash?
3: do I omit the salt in a hot sauce recipe since using a mash? And would I still use the same amount of vinegar?
4: right now all of my pepper crop is frozen. Can I add a few fresh peppers to kick start the ferment?
Thank you so much in advance for your help!
Michael Hultquist - Chili Pepper Madness says
Hi, Danielle. To answer your questions:
1. You can either process the whole thing in the brine, or strain the peppers out and start with a new vinegar/salt solution and other ingredients. Just use fermented peppers in place of other peppers in any recipe. I often use the brine, but some people have found that a bit salty. It really depends on your preference. Some people like to dump the brine.
2. Use a 1:1 ratio. You don't really lose any mass from fermenting, or maybe a small fraction. You can always add a bit more fermented peppers if you have a concern.
3. Yes, omit the salt as there is enough saltiness in the brine.
4. Yes, with frozen peppers, you can use fresh pods to kickstart a ferment, or introduce some sort of a fermentation starter.
I hope this helps. Let me know how it turns out for you!
Wes Wesson says
Hi! I have a comment about this line here from your Pepper mash article::::: Once it is ready, process it with a food processor. You can use it right away to make hot sauce or store it in the refrigerator where it will last for a year or longer.
you mentionn after that yo personally like adding a little vinegar at this stage. My question is, in making the Loisiana knock off sauce, isnt vinegar a must? and how much? Cheers. Doing mine with Habaneros and a single ghost pepper. brine style. ill keep the brine, process, add vinegar, yes? if too salty? add more vinegar?
Michael Hultquist - Chili Pepper Madness says
Wes, yes, vinegar is a primary component of Louisiana Style hot sauce. I have a page on that here: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-louisiana-hot-sauce/. The amount can vary from recipe to recipe, anywhere from a few tablespoons to a whole cup, depending on how vinegary you'd like. Yes, on adding more vinegar to help combat the saltiness. Or, you can dump your brine and start over with a new brine/vinegar solution for processing, but some people hate to waste that brine, which is full of flavor.
Mike says
I brine with a 2tbsp:1Quart solution or 3:1 if it is a coarse salt. I add about 1 cup of brine per quart of mash and very gradually add white vinegar to taste, about 1/4 tsp at a time. I’ve never had an issue with it being too salty with this method. Good luck!
Jason Pollick says
Hi Mike,
A question about the difference between brine and non-brine mash. If I understand correctly, with the non-brine method, once fermentation is complete, you squeeze out the juice using a strainer and the juice is what you use to make sauces. With the brine method though, you say that once fermenting is done, you process it through a food processor. Could you say more about the difference, and about the pros and cons of each method?
The reason I ask is that I have 8 different kinds of mashes on the go and they are all pretty much ready to be "processed" one way or the other. As you note in your article, the thicker-walled peppers created enough of their own brine, but the thinner-walled peppers required a bit of additional brine.
Either way, I am afraid that if I just process everything up and start making sauces, the solids will keep fermenting and perhaps pop off my lids (the fermentation process in a couple of jars is still quite active, although the ph has dropped below 4%). But that being said, when I taste the brine vs. the mash, I much prefer the flavour (and heat!) of the mash. I would be afraid of losing a lot of flavour and heat if I just squish out the brine using a strainer (although perhaps a significant quantity of mash comes through the strainer?).
I guess what I am asking is: is it safe to liquefy everything in a blender, put it back in a sealed jar in the fridge, and use that as an additive for sauces?
And once last question, you note that you add vinegar at the end of fermentation. Roughly how much?
Thanks for a great post!
Michael Hultquist - Chili Pepper Madness says
Hi, Jason. You are correct, though when you are done fermenting with either method, you can also just toss out the brine then process the fermented peppers with a new brine that isn't quite so salty if you'd like. Or you can process with the original brine. I like the brine method as it is a bit more fool proof, IMO. Both work great, though. Yes, your peppers very likely may continue to ferment once you process them. You can either cook them down to stop fermenting, or keep them in the fridge, but they often still keep going in the fridge. It just slows it. Depending on how much finished processed peppers I have, I'll add anywhere from 2 tablespoons up to 1 cup of vinegar, again depending on the recipe. My final goal is a lower pH, about 3.5 or so, and a focus on flavor. I hope this helps.
Vadim says
Hello Michael!
I am still new to fermenting peppers and I hoped you might help me.
Last year I successfully made great Sriracha following your recipe - it was my first batch.
I set up 5 liters of mash to ferment last week, hoping to repeat the success. But after 3-4 days of nice tingling smell and bubbles of fermentation, today the acidic tingling is gone, the smell is bad, and there there is a fine white film on top.
The temperature in my place never falls lower than 19-20, so while the fermentation could be slow, it should be fine.
a) What could be the reason for the mash going bad?
b) Can I rescue the batch?
c) How to be safe next time?
Hope to hear from you soon. Thanks in advance.
Michael Hultquist - Chili Pepper Madness says
Vadim, the bubbling of the fermentation can stop and go quiet. This is fairly normal and would still be fermenting. My biggest concern here is the bad smell. The white film COULD be kahm yeast, which is normal and not bad for the ferment, but it has a sour taste and should be scraped off. You can give it a little taste and see if it also tastes bad. If that is so, I would toss it. Trust your nose and your taste buds, and eyes. If the white film on top is fuzzy in any way, toss it right away. It is likely MOLD.
It sounds to me like one of two things may have happened. ONE: the seal isn't tight or is has been exposed to air, possibly from burping, or the peppers are not all beneath the brine. Or TWO: The jars weren't properly sanitized enough before the ferment. Best things moving forward are to be as sanitary as possible, ensure proper brine solution, and keep the peppers below the brine. Let me know how it goes. I hope this helps a little.
Vadim says
Thanks for the detailed reply!
1) I actually ferment with an air-passable cloth, so no seal at all - I've been an amateur vinegar-maker for 4+ years, and my last Sriracha via your recipe was made with an open jar outside in a yard in August (just like I do my vinegars), and the fermentation was fierce. Is a closed jor meant for protection from bacteria, or from air? I thought air helps fermentation (from vinegar experience).
2) The film is not fuzzy so it might be Kahm indeed. The smell certainly changed from acidic peppery-tingling good one to a new smell, but it's not actually like 100% foul food. Not sure how to be sure. 🙂
3) Regarding peppers being submerged, I followed the last year - which is thoroughly mixing the mash 1-2 times a day to ensure it's submerged.
I want to give it a chance - is there a way for me to test/check the mash for being good. Maybe a pH tester, or some other way? Since it's my first attempt of fermenting in the new environment (in a flat, inside, during autumn) I can't trust my buds yet for sure.
Michael Hultquist - Chili Pepper Madness says
Sure thing. I like to use a plastic membrane with a lip that covers the jar top. It lets gases escape through the lip but lets no air in. If exposed to air, it can be exposed to infection. Your way can work, but you really need to be careful how much it is exposed to air and therefore infection. If you don't want to taste it, go by smell and be sure there are no signs of rot or fuzzy mold or any other weird, smelly growth. Kahm yeast is common and can be scraped away. Use your best judgment.
Vadim says
Thanks! No rot or fuzzy growth, but the smell is uncommon. 🙂
Is a rule of thumb to keep fermentation anaerobic, and should I get a waterlock (like in brewing) in this case?
Michael Hultquist - Chili Pepper Madness says
A waterlock is effective here.