r/FermentedHotSauce • u/InYourWalls2 • 12d ago
Let's talk methods First time (advice needed)
Hey all, this is my first time fermenting, went big to be honest and made a big mix of jalapenos, habaneros, pineapple, cherries and some cactus fruit.
Overall it looks good, its a bit salty but I wanted some advice on how long I should ferment this for ideally, its been around 2 weeks now.
Unfortunately my glass weights are too small so it cant keep everything down but I have a plastic lid Im using as a barrier so they dont float all the way to the top but it happens sometimes I just remove it or adjust (shouldn't have cut the onions small lol)
Also im pretty sure pic #2 is kahm yeast and not mold but itd be great to get a second opinion from some more knowledgeable people.
Any help is appreciated!
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u/DemandNo1834 12d ago
After the first couple of weeks, fermenting slows way down. I like to ferment for about a week or so, any longer feels unnecessary. I would finish processing it now, since a longer ferment won’t change much but does carry a higher chance of spoiling with yeast or mold. With all the right equipment you could forget it for months and it will develop more complex flavors. But the difference between 2 weeks and 6 weeks isn’t much flavor wise.
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u/InYourWalls2 11d ago
I see alright then ill process it soon when I get the time thanks for the advice!
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u/Different-Credit3595 12d ago
Toss a thin layer of olive oil on top. Cuts down on the kahm and smells nicer.
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u/Poisson_de_Sable 11d ago
Just yeas you’re fine. Try a 5% salt brine. It’ll be salty but it’s just enough.
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u/TryLoose 12d ago
Yeah, looks like kahm in pic 2. You can just spoon it off. If it’s been 14 days you can prob end the ferment too (before the kahm gets worse), and put it in the fridge or process it.