3 ms·
>every time I do that I think I kill off the lacto. I have seen some people recommend to put some fresh chillis in with the roasted ones for this reason. >I g
by hermitcrab 2y ago
>every time I do that I think I kill off the lacto.
I have seen some people recommend to put some fresh chillis in with the roasted ones for this reason.
>I get mold every time I try the fermented version.
It is airtight? Is the brine salty enough (2-3% salt to water usually recommended)?
- MarkMarine 2y agoI’m following the same process I use for other fermentation without issues in the other ones, 2% salt to water, mason jar with a bubbler, I actually go over and above with this one because I’ve had problems… I double clean everything, I use acid sanitizer from beer brewing to make sure the jars and lids and everything is clean, I don’t leave it uncapped unless I’m working next to a candle (a technique to keep falling spores out of yeast samples from home brewing) I’ll try adding some fresh peppers in just for the lacto and try again.