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.
Yeesh. That’s a lot of work, but I guess it makes sense that properly sterilizing things isn’t easy.
I have a pressure cooker, but would be a bit anxious about putting glass inside it. Another user said they used Potassium Metabisulfite for beer and wine bottling. Would that be sufficient for sterilization, or would one still need high heat and pressure?
If you have it, it sounds like it’s a better option than whatever easy ethanol source you’ve got. But the trick to proper sterilization is that certain microbes are resistant to different things. The Potassium Metabisulfite sounds like it’s about as nasty, but less toxic, than bleach. However even that alone isn’t enough for sterility.
Glassware is usually fine so long as you allow pressure to build and release slowly.
For what you’re doing there are additional microorganisms which can outcompete anything you don’t kill and so “sterile enough” is probably fine, but putting this here as something to keep in mind in case things go wrong.