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
Hi Tom, welcome to Permies. It sounds to me like you have a successful fermented chili sauce and I don't believe you did anything wrong. A nice low pH like that makes for a pretty inhospitable environment for bad bacteria to live.
"Study books and observe nature; if they do not agree, throw away the books." ~ William A. Albrecht