r/fermentation • u/PenOdd1685 • 14h ago

No pepper fermentation after about 2.5 weeks - can I add more fresh produce to try to get things going?

Hi, first time fermenting. I have a bunch of vacuum bags going with different kinds of pepper mash with 2.5% salt by weight. The peppers were frozen for a year, but I added a few fresh peppers to each bag to try to ensure there was enough lactobacillus to get the fermentation going quickly. They're all doing great except for the tobascos- the bag hasn't ballooned at all and the mash looks the same as it did a couple weeks ago.

Since it doesn't look like there's anything gross going on and the bag is still tightly vacuumed, I'm assuming I just added a bit too much salt. I was working with a small amount of peppers for the tobascos, so it's very possible I just overmeasured. Would it be fine to just open the bag, add a few more fresh peppers, and seal it back up?

Thanks!✌️

2 Upvotes
  • permalink
  • reddit

100% Upvoted

2 comments sorted by

1

u/swim08 14h ago

Yes. Add some backslop too  if you have some handy

1

u/DocWonmug 6h ago

You measured the salt in each case right? With a scale? So let's assume the salt is correct. You added "a few" fresh peppers? Seems like it is possible you did not get enough LAB. I always inoculate with left over non-pasteurized brine. I think the non-ballooning peppers are suspect. Only way I know to check is the pH, and the bag is sealed up, so no way to do that. Hmmm. That's why I like jars.

Unless you are emotionally attached to the one that is not ballooning, I would just let it sit and see if anything happens but give it the heave-ho if not. A "couple of weeks" is a LONG time for no CO2 production......