cept for sourkraut. Guess all will be good. Pineapple, habeneros, pablano, onion, garlic. Smoked peppers, onion, garlic.Okay, now you're just teasing.
Blow-outs happen. You can paint your ceiling if you're not careful. I always try to leave headspace during primary fermentation. Kinda like canning, fill to the base of the neck. A fermentation weight may help you too.This ferment is blowing through the air lock, if you notice on right side of air lock is cloudy.
Kit comes with an overflow cup. Says to fill to rim, push in cup to fill with liquid, dump, replace cup. Guess that takes liquid down but displacement of the cup brings it back up.Blow-outs happen. You can paint your ceiling if you're not careful. I always try to leave headspace during primary fermentation. Kinda like canning, fill to the base of the neck. A fermentation weight may help you too.
Ya Richie, guess theres alot of moisture in the peppers and pineapple that the salt would squeeze out. thanks allAfter a while the peppers will start reabsorbing the liquid,mine did that it is okay
Richie
Do you have a quart mason jar?I just received a few Ghosts from a friend, and trying to decide what to do with'em.
First thought is to pickle for later use in salsa or sauce.
I don't have any fermentation equipment on hand.