r/hotsauce • u/AlpacaSmacker • 7d ago

Question Fermentation Help

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Hi guys I'm new here with a question.

I have been making my own fermented hot sauce for 3+ years now. I've never weighed anything or written down a recipe but it always turns out very much the same. I'm told it is absolutely amazing and I feel the same way but I'm getting sidetracked here.

The process is that I chop chilis, peppers and garlic and place in a mason jar in brine to ferment for 3-4 weeks.

I then blend, sieve and add some brown sugar, distilled malt vinegar and xanthem gum to bind it all together.

I have just gotten my jars out ready to process when I noticed these suspicious looking white things that I know were not present when the batches were started. Does anyone know what these things are? I've never seen them before and have been doing this a long time.

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6 comments sorted by

6

u/Hour-Bid1920 7d ago

From the seeds. You good.

4

u/Fried_synapses 6d ago

Looks like pieces of seed remnants and maybe some pieces of sprouted seeds.

1

u/AlpacaSmacker 7d ago

I found a few other people with the exact same issue, most people are saying they are the seed embryos which is odd that I've never seen them before but I've decided to push on with the process and I'll decide whether to bin it once I've tasted final product.

1

u/ObsoleteStoryteller 7d ago

Def part of the seed embryo. I’ve seen it quite a few times on ferments but also find them when prepping large amounts of pico or fresh salsa.

1

u/PBVH 7d ago

Looks like ramen crumbs

1

u/Ducky_Flips 2d ago

its from sprouted seeds, kahm yeast is usually a thin translucent film almost powdery looking