• PostingInPublic@lemmy.world
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    1 year ago

    What are you guys doing to bottle the sauce? I had a nice fermented batch of peppers, pureed it and put it into bottles, but they all grew mold in the bottles.

      • PostingInPublic@lemmy.world
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        1 year ago

        28g of salt on a liter batch, unpasteurized (I prefer it alive), no vinegar added, in the fridge. I just looked at an older batch that did not become moldy but only developed a bit of kahm, and realized it is much more liquid than the sauce that became moldy. That might be a difference.