Howdy friends! Not sure if this fits this sub 100%, but your some knowledgeable folks and Im looking for answers.
Fresh peppers from the garden, came out to 600g. I added 12g of koscher salt to bring it up to 2%, into a sterilized jar, cartouche of wax paper and an airlock.
10 days later, it's fermenting for sure but mold at the top. Two questions; 1) its trash for sure, right? 2) whatd I miss?
Thanks ya'll
by VerukoA
3 Comments
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3% salt is typical for peppers.
I’d trash it and start over.
Locking because this is not canning related. You will have better luck over at r/fermentation