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My sealed jar method for hot sauce doubled my batch size
Last month I tried fermenting my jalapeno hot sauce with a sealed jar and airlock instead of my usual open crock method. I used about 3 pounds of peppers from my garden in Raleigh and the extra CO2 pressure really kicked off the lacto fermentation faster. The flavor came out cleaner too, no kahm yeast at all. Has anyone else tried switching from open crock to sealed jars for pepper mashes?
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elizabethhart3mo ago
Sealed jar and airlock" - man, I tried that exact setup and my batch was a total bust. I think I got too excited and tightened the lid on a mason jar that wasn't rated for pressure. That thing popped open in my pantry and sprayed pepper mash all over the ceiling. Looked like a crime scene. But when I got it right the next time with a real fermentation lid, the flavor was way cleaner than my open crock batches. I still get kahm yeast on my open crock ferments sometimes and it drives me nuts scraping it off every few days.
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black.patricia3mo ago
Oh man, same thing happened with my hot sauce last summer.
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