Fermentation Support Forum

Ok, so it has been a while. A week ago Saturday the sauce really started to change in the way it was acting. It became very active and rose up more strongly with lots of bubbles. By Tuesday it seemed to have slowed almost to no activity, when I stirred it I did still see a bit of bubbling. Yesterday ...

Sorry, didn't realize you were not in the US! Actually, I used more peppers than the recipe called for so there would have been less salt by proportion. Yes, it has taken MUCH longer to start fermenting than the recipe stated. Guess this has turned out to be much more of a learning experience than I ...

Well... imagine my surprise when I checked on it this morning and it has what, I think, are signs of fermentation. Still smells good, still no mold, but has risen significantly and has about a 1 to 1 1/2 inch layer at the bottom that looks more liquid and some bubbles have formed. Is this good or bad?

I understand about the boiling killing the beneficial bacteria and therefore the benefits of the fermentation... this was simply the closest recipe I could find to the original sauce.

Just be careful with the garlic, but if you boil it then I think that should take care of anything nasty. Check ...

Thank you so much for the replies! Here is a link to the recipe and instructions, the reason I ended up using more peppers than I should have is that she gave proportions for different ripenesses of peppers in pounds and I added them to the total... stupid mistake. It does contain garlic, which I ...

Can anyone help me with this? I really hate to have to throw all of this away if there is any way I can save it. I waited months for these peppers to ripen so I could make the sauce. Thanks for your time!

The recipe states:
"Check the jar every day for fermentation. (This should begin after 2–3 days.) Once you begin to see bubbles/liquid-y magic at the bottom of the jar, fermentation has begun! (For me, this began after 2 days.) Stir contents each day, until the contents of the jar are no longer ...

Hello,

I have never fermented before but when I came upon a recipe for homemade Sriracha that involved fermenting I was excited to give it a try. I followed the instructions carefully, they stated it should begin to ferment by day 2 or 3 and to finish by day 5 or so. I have it in a half gallon ...