Hello,
I recently tried my making fermented chilli sauce for the first time. I cut the peppers and let them ferment in 3% brine for two weeks. It looked good there was some white stuff (probably yeast?) on top but thats ok right?
Now I removed the brine and blended the peppers. When I tested the PH with test paper the result was 3.6 which I didn't believe. So I got my PH tester which showed 3.5
Did something go wrong? I thought that fermentation only went down to PH 4.0
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