I finally learned why my hot sauce was turning brown

A guy on the fermentation subreddit told me I was exposing my mash to too much oxygen. He said I needed to keep it fully submerged and stop peeking every day. I started weighing it down with a glass weight and now my last batch of habanero sauce stayed bright orange the whole 3 weeks. Anyone else fight with oxidation or am I the only one?

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2 Comments

leo6034mo ago

@alexj99 same but did the glass weight actually fix the color for you?

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alexj994mo ago

Stop peeking every day" lol that's me with every ferment I've ever started. I swear my hot sauce gets jealous if I look at it wrong.

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