Five days ago we initiated fermentation of separate batches of hot green and red peppers. Here's what we did:
-washed, stemmed and chopped peppers
-added chopped garlic
-added sliced carrots and sweet red peppers to the hot reds
-added toasted cumin and coriander seeds in cheesecloth to the hot greens
-mixed in pickling salt at the ratio of 1 1/2 tsp per pound of peppers
-added brine (1 1/2 T salt per quart water) to cover
-stuck a surgical glove on top of each jar
-placed in dark basement, temp. in the 60's
Now, the glove on the red batch is completely inflated, while the green has yet to budge. There is only a little scum on top of the brine. Should I be worried about green's failure to progress? Can I save our jalapenos? I believe that aside from a few flavoring ingredients, both red and green batches were treated the same way.