how can you tell if your hotsauce fermentation is going? I haven't seen any real visible signs of fermentation in mine over the last couple of weeks. I did add garlic to mine, and I know it can have some antibacterial properties, so I can't help but wonder if that is having some effect.
Any suggestions on how to kick it off if it isn't fermenting?
I added garlic too. A couple cloves or so and I sure don't have much visible activity either. There are a few bubbles in the pepper pulp but nothing that looks at all like a vigorous ferment. I'm not gonna screw with mine now but I would leave the garlic out next time until after the ferment is done. No mould after a week and a bit either but that may come. I've also been swirling mine once in a while because its just too much like a starter