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?

3 comments

3 Comments

harper_wright1mo ago

Total loss" is right... I once had a blueberry mash volcano so bad it looked like a crime scene in my pantry. I definitely learned the hard way that a quick burp doesn't cut it for the chunky stuff. Now I stir like it's my part-time job for the first week.

smith.ray2mo ago

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?

oliver7192mo 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.