SMF Premier Member
- Joined Nov 12, 2010
Great chart.... Thanks....
All links are to amazon. May or may not be the best available price.Where do you buy those lid contraptions? I want to give this a go
Kurt I believe you can freeze them.I think if you dehydrate them the good bacteria would be killed JMHOI picked up an extra three piece air lock for $1.49 vs. The S style they have at a specialty liquor store a few blocks away that has all kinds of beer/wine gear etc. Definitely easier to take off the top, float and body to clean. I was looking for plastic screw on mason jar threaded lids to use with qt mason jars. I have another 100 mostly orange Reapers to pick before the Halloween frost that'll ripen in a paper bag for the next ferment in a week+. If you dehydrated peppers they can be fermented.
Dave..... Salt is different densities... Using weights would maybe help you out...Dave, directions for my ferment, pickling is 2 tbls to 4 qts. spring or distilled water. Use celtic sea salt. Dirty looking. They say is full of minerals which is great for ferment and your gut.