Quote:
Originally Posted by recruiterg
My pepper ferment is pretty active now....lots of bubbles. Must have miscalculated the salt content originally. Adding plain water seems to have made a big difference. How long do you leave it to ferment on the countertop? Does it just keep getting better with age? The smell now and taste is getting very good. Sorry, I promise I won't open it until it is done.  |
Now what you will and should see as activity for some time.
This will go away and less activity will occur and maybe none but have no fear.
sometimes my jars will just sit and do nothing but they will be fermenting with a lesser active bacteria that is still going on.
I wouldn't mess with it myself for at the very least 8 weeks more is better.
My last batch I think was 4 months maybe.
You WILL know if it is bad.
