Homemade fermented hot sauce - eviltoast
    • PostingInPublic@lemmy.world
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      1 year ago

      28g of salt on a liter batch, unpasteurized (I prefer it alive), no vinegar added, in the fridge. I just looked at an older batch that did not become moldy but only developed a bit of kahm, and realized it is much more liquid than the sauce that became moldy. That might be a difference.