Hi guys I'm new here with a question.
I have been making my own fermented hot sauce for 3+ years now. I've never weighed anything or written down a recipe but it always turns out very much the same. I'm told it is absolutely amazing and I feel the same way but I'm getting sidetracked here.
The process is that I chop chilis, peppers and garlic and place in a mason jar in brine to ferment for 3-4 weeks.
I then blend, sieve and add some brown sugar, distilled malt vinegar and xanthem gum to bind it all together.
I have just gotten my jars out ready to process when I noticed these suspicious looking white things that I know were not present when the batches were started. Does anyone know what these things are? I've never seen them before and have been doing this a long time.
by AlpacaSmacker
4 Comments
I found a few other people with the exact same issue, most people are saying they are the seed embryos which is odd that I’ve never seen them before but I’ve decided to push on with the process and I’ll decide whether to bin it once I’ve tasted final product.
Looks like ramen crumbs
From the seeds. You good.
Looks like pieces of seed remnants and maybe some pieces of sprouted seeds.