Three weeks ago I jumped into fermenting with both feet. I fermented 10 jars of various vegetables. 3 weeks into it they are getting tasty. Three jars were peppers from my garden. About a week in I noticed two of the jars of peppers have this milky sediment on the bottom. I used the same brine and added only garlic to all three. All three still smell and taste great so I suspect that it’s safe but it looks nasty. Do you have any idea what’s going on here?
Thanks for your help.
Charles
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Hi Charles,
Nice to hear from you and that you have thrown yourself into fermentation.
The good news is this is perfectly normal, in fact all ferments have this sediment! It is actually a sign that everything has gone well. If you are curious look under the jars of Bubbies pickles in the grocery store and you will see the same sediment and the cloudy brine.
Keep on fermenting!
Kirsten
Embrace the sediment and the flavors of fermented peppers! Jump to some Fiery Ferment’s related blog posts , pick up a copy of Fiery or get on signed to you by us, or you can take a class from Kirsten, at your own pace and right in your own kitchen, garden, or anywhere you happen to find yourself wanting to ferment some peppers.
Learn to Make Fermented Hot Sauces
Student Reviews:
If you are looking for accurate information about making your own hot sauces, this is the class for you. Christopher and Kirsten share their wealth of knowledge in a way that is valuable for the novice as well as for those who are already experienced. - Gay DeJong