u/mspord

I've got pepper mashes fermenting (a few different jars - each a combination of habaneros, serranos, jalapenos, ghost peppers, carrots, onion, garlic). Did salt at 5%.

On their 4th week, and pH on all of them is still pretty high: jars range from 4.88 to 5.17. They haven't needed much burping. Nothing growing inside and I can see bubbles on the side for a couple of them. I just got the ph meter so not sure what they started at.

Want to make sure they're still fine to eat someday and figure out how to proceed... Anything I should add to kick start the lacto better? Or just bring the ph down through added vinegar?

End goal is hot sauce and I plan to keep it in the fridge - want it to last for the year if possible.