Fermenting?

[zakker]

I know this is a stupid question, but here it goes.
I had ground up my cayenne mash, added 6% salt, put it in buckets with airlocks and let it go. I know it takes quite a while, and it's only been 3 weeks. The PH is at 4.2 right now.

First, when do I know fermentation is complete?
Second, I could not resist the urge to sample a little of it and it tasted great. Am I putting myself at any kind of health risk by trying it before it is done fermenting?

Thx!

[thehotpepper.com]

Welcome to THP!

[marcosauces]

Welcome...sorry can't help not too big on mashing

[Bjornboy81]

Hello all! I'll be the one to revive this thread...

I'm wondering the same thing as the OP. I put mine in the fridge because I was afraid of it going bad just sitting out. How long should I leave it in the fridge...is it longer than if I left it in the pantry?

Thanks!

[DevilDuck]

Welcome Bjornboy!!

Unfortunately, I don't mash my peppers either. There are a few people on here that do. Let's just hope they see this post!!!

[Bjornboy81]

Thanks for the welcome DevilDuck :)

I swear, there's a forum for everything! lol

[lamalu]

Hi! I've been experimenting with fermentation. I believe when it stops bubbling fermentation is complete. Depending on how warm it is the time can vary. My batches were small, quarts and pints, so it went pretty fast. It won't hurt you to sample at that ph. There's supposed to be a really good book about fermenting foods written by a guy named sandor katz, [http://www.wildfermentation.com/] here's a link to his website. I read the feremnting and pickling section in my canning book and took off from there. and that's about all I know. After it was done fermenting I finished my sauce by running it through a food mill, adding vinegar, I used 1/3 to 2/3 mash, bringing it to a boil and simmering for 5 minutes, canning and processing in a water bath for 15 minutes. I'm not sure if you need to do that - you can prolly just refrigerate, but I ended up with 6 1/2 pints and I wanted to be able to give it away.
I'll be very interested in hearing your methods and how the sauce turns out. How did you make your mash?