"burp" the jar daily during active #fermentation #fermentationprocess #lacto-fermented fruit

1. The Acid Diffusion (The Safe Zone)
When you place a low-acid vegetable (raw bell pepper, pH approx 5.0) into a highly acidic environment (blueberries, pH approx 3.2), acid equilibration begins.
The highly acidic juice from the blueberries immediately starts soaking into the bell pepper tissue.
Within hours, the pH of that bell pepper piece drops well below the critical 4.6 threshold, equalizing with the surrounding blueberry liquid.
The Result: Because the pepper becomes acidified by the blueberries, Clostridium botulinum is still blocked from producing toxin. The low-acid risk of the pepper is essentially neutralized by the acid power of the berry.

Make a lacto-fermented fruit:
If you intentionally added salt, a starter culture, or are aiming for a wild ferment, bubbles and a sour/tangy taste are exactly what you want. As long as everything stays fully submerged beneath the liquid line and there is no fuzzy mold on top, it is performing a normal fermentation.

Second batch
After finished eating first batch, you can start next batch of blueberries without bell peppers because those old liquid already have them. Faster Fizz: You will likely notice this second batch starts bubbling and turning sour much faster than the first one did because the microbial army was already at full strength. Just making sure keep swirling once or twice a day to let those blueberries submerged into those liquid. Also need to burp at least once a day if you see bubbles forming.

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