Re: Fermentation support thread :D
Anyone doing salsa?
I let my salsa go 3.5 days, with varying degrees of salt, as an experiment. Even the full salt ones had some mold, but just a small amount to skim off the top.
The directions said 2-3 days, and it is on the warm side in here (80+ degrees most of the time). I guess I shouldn't have tested the boundaries quite so much!
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Brenna
3 kiddos ( 16 1/2, 14 & 9)
Praying for semi-son, age 35
I live by the motto: seek first to understand.
"Fools find no pleasure in understanding but delight in airing their own opinions." Proverbs 18:2
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