by EastVanKitchen on Sat Sep 19, 2020 8:01 pm
Hello forum friends! I am Kennedy from Vancouver in Canada! My partner Kim and I have been fermenting for a few years and occasionally post ferment recipes to our website eastvankitchen.com (you can get a free pdf download of our mostly vegetarian beginner's cookbook there if you want!). We mostly make curtido, kimchi and kombucha but once a year we make a hot sauce, which brings me to my question: I've been fermenting about 6-8 litres of hot peppers in a 1.5 cups water to 1T salt brine for 30 days. About 2 weeks ago I added 6-7 roasted red peppers. When I checked about a week ago I noticed there were no bubbles and the sauce had not overflowed or done anything very active (same sauce last year was very active!). I blended it and set it back out, but still no bubbles. Otherwise it seems fine, colour is bright, smells fermenty, usual white stuff on the surface (yeast?). Is it dead? Is it dangerous? Should I boil it? Chuck it out? Should I add some dry chick peas and try to re-ferment it? Boil then re-ferment? THANKS!