This is my second attempt at lactofermentation pickling. I tried for the first time last year and it went horribly wrong, so I haven’t tried again since.
I received some self-burping jars and glass weights as a gift and have decided to give it another try.
This is 1lb of serrano peppers that I hope to turn into hot sauce when it’s all said and done. The jars were much more full initially; the glass weights have condensed the peppers considerably at this point.
Today is day 4 (of maybe a 14 day fermentation period). The brine has started to get cloudy and I can see bubbles forming beneath the surface, which seem to be good signs.
Fingers crossed. If the whole process goes well, I’d like to bring some home-made fermented hot sauce to Thanksgiving this year.
Yeah, boiling works as well for everything, just maybe more involved for entire jars. Oven works as well, especially if you’re doing many at a time.
Headspace in the top of the jar. Most ferments really create a lot of activity in bubbles and such in the first 2-5 days. If you fill the jars all the way to the top, that bubbling mess will spill over or clog the venting mechanism, allowing mold or yeast to grow.
Ahh, gotcha. I’ll keep it in mind for the next batch
The jar on the left initially was filled up to around the threads, but then I added the glass weight and it nearly spilled over the top, lol.