Has anyone ever made hot sauce by fermenting peppers in brine? I got a bunch of peppers from my garden and cut the tops and the seeds out, then put them into a jar and filled it up with a salt water brine. First time I've done this. I read that you just leave it out for a few weeks then puree it. One of my jars is doing something weird. I suspect it's something called Kahm, but I'm not sure. Has anyone done this before? I don't know if I need to be concerned about this or not. I've tried removed it with a spoon and some patience twice, but it keeps coming back. It's only been in the jar for about a week now.
After the first time I spooned it off, I topped off the jar a bit and made sure all the peppers and garlic are under the water level. The way this stuff looks creeps me out.
Also sorry if this isn't appropriate for this board. Delete it if you need to, I didn't know where else to ask about this.
After the first time I spooned it off, I topped off the jar a bit and made sure all the peppers and garlic are under the water level. The way this stuff looks creeps me out.
Also sorry if this isn't appropriate for this board. Delete it if you need to, I didn't know where else to ask about this.