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Warning: tried fermenting hot sauce with a salt brine that was too low - got mold after 3 days
I was making a batch of habanero and mango sauce last month and thought I'd eyeball the salt instead of measuring. Big mistake. After 3 days on my counter in Austin a fuzzy white patch showed up on top. Learned the hard way that 2% salt by weight is the bare minimum for safety. Has anyone else salvaged a batch by scraping off mold or is that just asking for trouble?
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robin8361mo ago
People on here act like a little bit of mold is the end of the world. You scrape off the fuzzy white stuff and check if the rest still smells/tastes fine. Visuals aren't everything. I've scraped and kept plenty of ferments that did that (go ahead and roast me) and they turned out great after a few more weeks. The real problem is if it turns black or gets slimy and smells like a dead thing in a dumpster. You probably lost some of the top layer but the whole batch doesn't have to go in the trash over it.
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danieltaylor1mo ago
Wait, you actually kept ferments like that and they came out good?! That is honestly wild to me, I would have trashed the whole jar without thinking twice.
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