Hey everyone,
I've just started to ferment a batch of Carolina Reaper and Trinidad Scorpion chillies for a hot sauce.
I've read that a cloudy brine is okay but I would just like some reassurance as it's my first time dealing with fermentation.
Here are a couple of photo of one of my jars. Both of the jars look almost identical and the photos were taken about 4 days into the process.
https://flic.kr/p/26uHShm
https://flic.kr/p/GUsgBV
I can't see any mould or smell anything funny either. Does it look okay? Should I change anything?
Also, the recipe I followed didn't say to keep the chillies submerged. Should I use anything to weigh them down?
Any other tips are appreciated.
Thanks.