wash off the salt first and then boil in vinegar.

As you can see by the overwhelming lack of response, this is a tough one. I can't think of any way that you could chop up peppers and add salt and NOT get something to grow. Well, i suppose if you used REALLY dry peppers they wouldn't ferment.

The question is, do you want to know why or just fix it? If you are just looking to fix it, add one tsp of kefir, shake it up, and close it back up. You will have bubbles within 24 hours.

Did you use chlorinated tapwater in the peppers? That would be one way to hinder growth of microbes (which you don't want in this case).

Okay - started another batch - threw some cabbage in - I'm beginning to wonder about the comments about bubbling though.

BY bubbling are we talking in the peppers themselves similar to if I were brewing beer, which is quite a voilent affair if you have ever seen it.
Or bubbling in the airlock - I didnt have an air lock so I just have a two piece lid on loose so gases can escape

"lacto fermentation" is anaerobic. You can increase your success by using air locks. They let the air out (but not in) and you will end up with a CO2 rich (anaerobic) environment. You will have better results and less chance of contamination. As for the bubbling, it's not the constant rolling boil i hear about with beer. This is a slow bubbling. Yes, you should see the inner portion of the air lock raise up. If you look through the side of the container, you can see the gas trapped in the peppers (unless you have a weight on them).

Thses are pics of a 3 gallon carboy i've had going for about 3 weeks.

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wow is that jar like a foot deep , how many pounds of peppers are in ther marvelous

I have two 3 gallon carboys and one 1 gallon jug fermenting right now. I don't generally measure in pounds. I'd say there's about 3/4 of a five gallon bucket in each of the carboys.

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nice mellon!

You somehow managed to get 3/4 of a 5-gallon bucket (3 3/4 gallons) worth of pepper mash into a 3-gallon carboy??? ;-) ;-)

Just giving you a hard time...no offense.

That's a heck of a lot of pepper mash!

It's amazing how much smaller peppers get then you grind them.

Ahhh! Makes sense! :-)

I am so curious as to what fermented peppers taste like?
It looks really good but i'd hate to make a huge batch and then hate the taste. I guess I'll have to one day try to make a tiny batch and see how the stuff turns out.
Danny

HI hubris007 any updates on your fermenation,
how long do you let it brew,
do you cook and add vinegar at the end
looks So wicked in your carboys
more pic's :)