/ck/ - Food & Cooking

I just started doing my first ferment. Made some amazing habaneros with carrots, onions, garlic, kiwi and blueberries. Put some lavender in aswell. It's my first ferment. Left the lid open for the first 24 hours and people said it would fail. But it has been 7 days and I have kept burping it and the most wonderful smells have krept out.
Had to add some additional brine because the waterlevel was sinking. Now the bubbles have stopped and the smell has turned slightly vinegary.
Is still everything ok with my ferment? I read the lacto bacteria start to clump up and drop to the bottom when ferment is done. I see a white sediment in mine. So I hope everything is ok.

I'm just afraid of when I'm processing it into sauce and botteling it up, that I don't kill anyone with botulism.
I know a ph of below 4.3 is ideal. Must I add vinegar? If not could I also add some burbon in it's place?


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>>14615205

I also have started. Made some amazing habaneros with carrots, onions, garlic, kiwi and blueberries. Put some lavender in aswell. It's my first ferment. Left the lid open for the first 24 hours and people said it would fail. But it has been 7 days and I have kept burping it and the mosst wonderful smells has krept out.
Had to add some additional brine because the waterlevel was sinking. Now the bubbles have stopped and the smell has turned slightly vinegary.
Is still everything ok with my ferment? I read the lacto bacteria start to clump up and drop to the bottom when ferment is done. I see a white sediment in mine. So I hope everything is ok.

I'm just afraid of when I'm processing it into sauce and botteling it up, that I don't kill anyone with botulism.

(pic not related)

How afraid do I have to be about botulism when ferenting?