Switched from glass jars to plastic buckets for my hot sauce ferments

I used to do all my pepper ferments in glass mason jars because I thought plastic would mess with the taste, but after cracking 3 jars in a row last summer in my garage, I finally gave in and bought a 5-gallon food-grade bucket. The bucket is way easier to clean and I can fit 8 pounds of habaneros in one batch without worrying about airlocks failing. Anyone else have luck with buckets over glass for big ferments or am I missing something?

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martinez.karen5d agoMost Upvoted

My 5-gallon bucket pays for itself every time I carry a glass jar wrong... especially when I'm half asleep and the garage is 100 degrees. I cracked a half-gallon jar of scotch bonnets last August and spent an hour scrubbing seeds out of the cinder block wall. Plus I can just toss the bucket in the sink with some bleach water no worrying about skinny necks or broken rims. Plastic might be ugly but it's like a mule compared to a show pony.