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.

    • evasive_chimpanzee@lemmy.world
      2·
      3 days ago

      And most importantly, fermenting takes fruit/vegetables/whatever, and turns sugars into lactic acid, reducing the pH and making it inhospitable to spoilage microbes.

      That’s why cabbage spoils quickly, but sauerkraut lasts a very long time.