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.
Don’t use Bleach when fermenting unless it has 24 hours to dry, and is then rinsed and heated again before putting anything in it.
Just boiling or heating to above 160F for an extended period of time is good enough. Any residue affects the batch, including soap, chlorine, and bleach.