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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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