PSA: The 'burp your jar' advice for hot sauce ferments is missing a key step

Honestly, I see so many people just cracking the lid for a second each day and calling it good. Tbh, that's not enough if you're using a thick mash with peppers and fruit. About two years back, I lost a whole batch of habanero mango because I only burped it. The gas gets trapped under the thick stuff and pushes the brine out, letting mold start on the dry bits at the top. You gotta stir it or shake it gently for the first five days to let the bubbles out properly. Has anyone else had a batch go bad from not mixing it enough early on?

2 comments

2 Comments

smith.ray21d agoTop Commenter

Wait, you lost a whole batch? That's brutal, man. I've had a few get fizzy and overflow but never a total loss from just burping. How thick was your mash when that happened?

oliver71921d ago

Seen this happen with all kinds of stuff, not just mash. People skip the small steps and then the whole thing blows up. Classic case of trying to rush the process.