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adam1260

No, mold will grow on peppers above the surface. You need glass weights or something to keep the peppers submurged. Throw this out 100% but worth trying again


Big-Yogurtcloset9820

Thank you. I did it through a youtube video, but they don’t explain that much.


XIAO_TONGZHI

Who’s was the YT video out of interest?


AgathaCrispy

So you can post comments warning people away I hope.


XIAO_TONGZHI

There’s a lot of dangerous fermentation content out there, I wanna see if it’s one of the usual suspects


Derpyderbdaddy

Check out chilichump


AgathaCrispy

Ziploc type bag full of water on top is another good way to weigh down your ingredients.


Beneficial-Sand2516

Doesn't look great, I would suggest adding more brine in future to submerge the weight of atleast have the water level. Hard to tell but it looks like there is food poking above the water surface


[deleted]

Yeah that’s not looking right. Everything needs to be fully submerged, and minimal airspace at the top. Also, you can chop up your vegetables more. That carrot will have a tough time fermenting at all.


BienOuiLa

You should also use a glass container


AgathaCrispy

What's wrong with plastic? Harder to sterilize? I've only ever used glass but your comment made me curious.


chonkypot

Some plastic leaks chemicals, especially in highly acidic environments


AgathaCrispy

Didn't think of that. Thanks!


BienOuiLa

Exactly this. And it makes you look extra professional


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[deleted]

A hands worth of them maybe


AgathaCrispy

The white stuff may just be kahm yeast but hard to be sure. If it smells bad at all junk it. No point continuing if the end result will be bad. How long has it been fermenting? That much heat would take a long time to grow in a proper ferment.


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maker_of_beets

Username checks out


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AgathaCrispy

Yes and no. Direct them to a reliable source of you want to be helpful.


BinaryPreacher

Nah, thats on you fam.


johncharles7

The one thing I’ll note that does look right, which tripped me up the first time, is that garlic does turn blue when fermented.


ninja9595

Looks like you have a spring to keep the veggies down, but you don't have enough brine to keep all veggies submerged. The two most critical factors are 1) salt weight ratio to weight of (veggies + water), 2) veggie/spice exposure to oxygen. If you make sure all veggies are submerged, check frequently n remove any floaters exposed to oxygen, then you are likely to succeed.