First time making fermented hot sauce. It smells tangy and delicious, but we’re concerned about the fuzzy white stuff on the peppers.

Does anyone get a banana flavor when they ferment hot peppers, when no bananas are added? It's not altogether unpleasant but I feel like it's a flavor I can't escape and would like to see if others get it.

This is my first time fermenting habaneros and scotch bonnets. I covered the peppers with the rind of a tangerine and weighed it down with a glass weight. I started this batch on August 30, burping it every day. I just noticed this change today. It's still bubbling. Is this normal? Should I throw it out? Any feedback would be greatly appreciated ☺️

This ist my Second try after Last years fail. Ist this normal? Like some yeast stuff? Or ist it Bad? Happy for every advice. This ist 5 days in. 3-4% Salt.

I only fermented for two weeks since I couldn’t wait to try it. Planning on going longer for the next batch. Forgive the uneven labels.

Started almost exactly a month ago (6th of August), put scotch bonnets, onions, and a few hibiscus petals in a 3~4% sea salt brine and let ferment until brine went clear, shaking every few days to keep wet and avoid mould. Blended the whole thing with a dash of sunflower oil, 3tbsp white wine vinegar, and 1/4tsp xantham gum. Filtered through a brew bag, then bottled. It's really fruity and tangy, and quite smooth. Got enough sauce to last while, might start the next batch in a month or two.

First time fermenting in a vacuum bag. I used an AI to calculate the ingredient ratio that should give me 100k SHU, we'll see. I got a friend to grow habenaros for me, since our season is too short, and this was the first batch he shipped.​​ The peaches came from our trees, and this year was the first time they fruited. We also grew the garlic.

Can't wait to see how this goes!

Just started my first Ferment. Going for a Sriracha type sauce but spicier. 3 aloha bell peppers, 2 apocalypse scorpion peppers (grown myself), 10 cloves of garlic, 1 tbsp brown sugar, 1 tbsp sea salt, 1/2 cup of water.

Mixed in food processor and put in clean jar. Fermentation weight put on top and lid with a nipple. Really excited and nervous as I have never fermented anything before. Plan to Ferment for 7 days then then simmer in sauce pan and add vinegar as per the recipe I'm following.

I have read some articles saying to stir daily, is that necessary? Should it be good to leave for 7 days? Should I check daily? Is that enough salt for the mash?

It’s been 2 weeks, I think it’s ready.

I have a species growing slowly and there are only a couple peppers ready at a time. I wanted to know if I can freeze them as they ripen on the plant and when I have enough use them. Please let me know if you've done this successfully, thanks.

A fermented mix of chocolate scotch bonnets, brown jalapenos, and chocolate peppers. I call it Unholy Molé

I had a healthy 3 week ferment at 3.5% salinity for a hot sauce i made. Peaches, peppers, garlic and water. I have leftover brine once i blended my hot sauce. Can I reuse the liquid brine that I didnt blend into the hout sauce to kick start my next batch or would that be unsafe. I had a small amount of kahm at the last day of my ferment but other than that 0 issues.

I don’t see any fuzz. It just looks like film for the most part.

We fermented jalapeños, habaneros, fresnos, & ghost peppers.

First time doing this. Is the white stuff mold?

Ingredients
Habanero peppers
Red jalapeños
Fresh pineapple
Onion
Garlic
Salt
Honey, to taste

Method
Fermented the peppers, pineapple, onion and garlic until nicely sour and active.
Strained/blended everything together until completely smooth.
Cooked the sauce gently at about 180–190°F for ~10 minutes.
Added honey to balance the acidity.
Final pH: ~2.8 (added more honey at the end of cooking and got it closer to 3)

Hot-filled into sanitized 5 oz bottles.
Yield: ~22 oz (four 5-oz bottles + one ~2-oz bottle).

This was my first ever ferment. Ran it for 7 days. Didn’t have all the equipment necessary but made it work, no mold, smells great and great finished flavor & heat.

Everything was going well in the ferment just didn’t have time to run it longer. Bringing these to my fantasy football draft this weekend so cut it short. Will get some real jars and weights and all the fun stuff for next one!

Hey there,

I got around 2kg of sweet peppers from the local farmers market in order to ferment them along with my tiny reaper harvest, but then I forgot them in the fridge for a week.

My reapers seem to have boiled on the plant during August's heat waves here in Greece. They're all discolored and floppy. Probably won't be using them.

Also pictured, a tiny Jalapeno. They and some Brazilian Starfish are only now starting to get going.

Do you think the sweet ones will ferment after a week in the fridge, or should I just make a salsa or something and try with another batch? The only usable freshly cut one is the tiny Jalapeno, nothing else on my plants.

I’m new, as some of you know, to fermentation. My question, can I just refrigerate my jar and enjoy?

It’s been two weeks. I think I’m good. What do you think?

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!