I am a new pepper fermentor and I'm looking for guidance throughout my first fermentation. I'm interested in the chemistry of vegetable ratios during pepper fermentations. Any feedback as to what has worked for anyone else in the past is what is desired in this forum, as well as guidance on what to do with the mash once the fermentation has ended.
1lb. green and orange habaneros (with seeds)
1/4lb. serrano peppers (with seeds)
1/4.lb banana peppers (without seeds)
1 garlic head
1/2 cup carrots
I used a 2% salt ratio in the brine and the vegetables are held under the brine with glass beads in nylon bagging. One package of Caldwell's vegetable starter was added as well. All contents are in a 1 quart jar with a air lock. I wish I could post a picture.
Please share your insight.