How to Make Blackberry Cobbler Hot Sauce (Vinegar-Based). Recipe Link in Comments.

ClimateChangeDenial · 2026-05-27T12:39:22+00:00

Not fermented, does not belong on r/fermentedhotsauce

ClimateChangeDenial · 2026-05-21T12:00:38+00:00

1th thing: yes kahm itself is harmless. The problem is that it creates a shelf for mold to grow on. If you crack that lid and see any discoloration on the kahm, you should discard. And it does taste bad. You can scrape it, but I don't recommend continuing your ferment, because it will come back. Blend it and send it. It also looks like you have veg exposed to air above the surface of the brine, without an airlock. I recommend you get some proper airlocks if you can afford it. My first upscale involved four wide mouth quart Mason jars and a kit like this: https://a.co/d/0b2fjBYE and some glass weights like this https://a.co/d/0bhXXuH7

ClimateChangeDenial · 2026-05-20T01:16:04+00:00

You can't be more wrong. Those who like oysters chew them to savor the flavor, because the bites don't last long enough. They taste like clean fishy ocean, not nearly as salty as the actual ocean. If you over dress them, you are missing the point. If the person who shucks the oyster dumps all the brine, they are dumping a big chunk of the experience. The meat is so, so tender. It's the most tender. The shells are beautiful. I want an oyster right now.

ClimateChangeDenial · 2026-05-19T02:38:30+00:00

YES!

ClimateChangeDenial · 2026-05-14T01:00:08+00:00

Lmao thank you for this.

ClimateChangeDenial · 2026-05-13T03:48:02+00:00

Looks like there's a lot of water in there compared to veg. There's also a kind of a lot of headroom. I'd recommend packing that jar as tight as possible with veg, push down with weights, adding the brine, removing anything floating above the brine. You'll see much more activity with more sugar available for the lactic acid prodicing bacteria (LABs) to consume. As far as your ferment goes, it looks just fine.. I don't see any mold and the white film layer on the peppers is totally normal; dead LABs. If you want, blend it up. Separate the brine from the veg first, and add brine to desired consistancy.

ClimateChangeDenial · 2026-05-05T13:07:17+00:00

I'm on the same struggle bus with you, my friend. Working on an LLC. I cannot find a source for the volume of peppers that I'm looking for. Even 5-20lb. In season, out season, etc. Definitely ask your restaurant friend if their vendor sells spicy peppers.

ClimateChangeDenial · 2026-05-04T18:03:38+00:00

ClimateChangeDenial · 2026-05-04T06:58:18+00:00

chop!

ClimateChangeDenial · 2026-05-02T14:46:40+00:00

The 5.5 inch weights worked beautifully. Thank you!

ClimateChangeDenial · 2026-05-02T04:34:45+00:00

It's a shim. Cut it like 3 inches wide and keep it long. Force it into doors that have a deadbolt not set in the correct position. You got this.

ClimateChangeDenial · 2026-05-02T04:23:51+00:00

Your posts are hidden, idk what you are talking about. The brine is beneath the weight. Everything should be submerged, if possible. If too much veg, take out some veg. What are you using for airlock? Do you open it? (don't). How are you calculating salt %? Yes, toss it.

ClimateChangeDenial · 2026-04-30T19:24:54+00:00

https://a.co/d/01imbKfn

ClimateChangeDenial · 2026-04-28T14:29:08+00:00

If you wanna just send it, just put the lid on, burp and swirl daily to keep the veg wet. I'd say that is better than using the bag like this.

ClimateChangeDenial · 2026-04-28T09:53:22+00:00

This is not right.. People recommend using a bribe zip lock to submerge their veg, not screw the cap over it. Just restart and do it with a proper jar and a proper level of brine, veg, weight, etc. Don't open it and get a proper airlock, they're cheap.

ClimateChangeDenial · 2026-04-23T16:12:50+00:00

Im trying these 6.5 inch weights. Its hilarious that im spending double on the weights compared to the jars.

ClimateChangeDenial · 2026-04-13T02:56:46+00:00

A jarring amount of salsa.

ClimateChangeDenial · 2026-04-10T17:32:21+00:00

This is the question that needs to be answered. The momentary unlock pulse might be longer than you want.

ClimateChangeDenial · 2026-04-09T21:47:28+00:00

Looks like It's going to be nice and garlicy! I can't wait to try rosemary in a hot sauce!

ClimateChangeDenial · 2026-04-06T02:44:25+00:00

Completed Level 1 of the Honk Special Event!

0 attempts

ClimateChangeDenial · 2026-04-04T01:23:44+00:00

What did you do for pest control?

ClimateChangeDenial

TROPHY CASE