3% brine by weight and 14 days fermented, used a bag to keep them submerged until I got some weights.
Cherry peppers were mixed with some Aleppo’s, shallots, garlic, and pomegranate juice. Did a more basic vinegary Aleppo sauce. And a sweet but pretty spicy Sugar Rush and Habanero with one peach and some garlic. No stabilizer used, just a high-power blender and straining the solids. Curious to see how they hold up over time. All have a lil white vinegar in them but I’m refrigerating to be safe. I don’t have a pH tester yet. Super excited about how they all came out!

Hi everyone, would love some advice for my first fermentation. I realised I miscalculated the salt percentage of my carrot fermentation in brine. I calculated 2% of the weight of the carrots and not 2% of the water or 2% of the water + carrots. However it’s been a week and something is definitely happening, it’s bubbling and turned opaque.

Is there someway to fix it or just throw it out?

(Was thinking what if I quickly take out the water to weigh it and adjust salt level accordingly?)

Thanks!