This is my first attempt at making a hot sauce. I’m making a lacto-fermented hot sauce with jalepeno, serrano, garlic, cilantro, and some green onions. I made it in a 4%ish brine with the weight of the water. I did not measure the weight of the ingredients which could have been a mistake. It’s about 2 weeks in. it seems like the fermentation has ended as there aren’t as many bubbles when i burp it and not as much pressure release as there were earlier on. Now the water is cloudy and some type of sediment developing on the bottom. Is it ready to process and bottle? Is it safe to consume?
by IonizedBeatle