Re:How to make fermented hot sauce (2021)
by nomel on Tuesday August 16, 2022 @03:46PM
(#32487865)
I wonder if the gasses could be sampled and monitored, or maybe some spectral analysis of the fluids, to find if undesirable biological activity were happening?
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I use litmus paper to test acidity of the brine. Usually ends up around 3.0-3.5 ph.
Also monitor smell, bubble formation (good) and watch for bad colors (white, black, green mold on top), browning of ferment, especially near the top (bad)