Almost had a pepper ferment explosion in my pantry

I was working on a batch of fermented chili peppers for hot sauce recently. I filled the jar all the way to the brim (bad move) and it began to overflow after a couple days. The salty liquid dripped out and caused a big sticky mess on my wood shelf. Now I know to leave plenty of empty space at the top of the jar. It really helps avoid a lot of extra cleaning, trust me.

2 comments

2 Comments

stellat8716h ago

You filling the jar to the brim is a classic mistake, but even with space, the heat in your pantry can cause surprises. I've seen ferments in a warmer spot bubble over much faster. That salty brine can really ruin wood shelves if it sits. I keep mine in a cooler corner now and check the brine level daily. That way, if it gets too active, I can catch it before it makes a mess.

lauraw8815h ago

Was I the only one who thought temperature didn't matter that much? You're totally right, my last batch went crazy and changed my mind.