Hello all,
I tried the Nourishing Traditions lacto-fermented salsa recipe and ran into a peculiar problem that I haven't ran into before. I followed the recipe, let it ferment for 2 days and then put it in the fridge immediately. The first few quarts were amazing over the first few days. Then I went to grab another quart jar say a week later and I noticed that the clear liquid (whey?) on the bottom of the jar had increased from about 1/2" to about 3/4".
The salsa smelled and looked good, however when you tasted it it burned your tongue (I'm guessing this is from the increased lactic acid?).
So why did my salsa go from amazing to over-fermented in a week, when refrigerated? The only thing I can think of is that I used some over ripe tomatoes and maybe that effected the process?
Thanks.