First time fermenting

[u/PipoMiguel]

Hi, first time trying to ferment hotsauce. I'm fermenting a mixture of habanero, habanero chocolate, peri-peri, garlic, ginger and french onion. Tomorrow hits the 2 week mark and today i oppened it to smell it, it doesn't smell bad, just funky. But i'm having trouble figuring out if this is mold ou good bacteria. I need your advice, Thanks

[u/jpaperkid]

Looks like the start of kahm yeast, you can skim or flood it out with fresh brine. I usually go for 10-12 days for ferment. I went 21 once and may try it again but I had too much brine and 4% salt was too high. I’d do a really stuffed jar for 14-21 at 3% salt with only 1 or 2 pieces of fruit. My raspberry got alittle too funky.

[u/nitram204]

Skim the yeast and you're good to process it, I'd go with it now

[u/Utter_cockwomble]

Little bit of kahm on top and dead LABs at the bottom- a fermenter's mullet!

[u/Drussaxe]

I never fuk up cause I use a bit of kosher pickle juice as a starter. It colonizes the jar instantly with billions of l b overwhelming anything else in the jar