Here is a bucket of Fresno Pepper Mash that has been fermenting for a while. Eventually I will use it to make some of Alfred's Fermented Fire, either as hot sauce or a Fresno pepper relish/paste. This batch of hot peppers was pasteurized and then cultured, as opposed to an open or wild culture. You can see how there is very little build up of kahm yeast. The hot peppers are first pasteurized and then allowed to cool. After cooling they are cultured with a lactobacillus culture. This ensures a good ferment and it reduces the amount of kahm yeast in the pepper mash.

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