this post was submitted on 30 May 2025
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Is chilli fermenting not just 2% salt and keep it clean like sauerkraut?
Yea same thing.
i guess with chilli there are more things that can go wrong along the way which would be good for learning imo.
Go wrong or develop subtle flavour characteristics?
I think the fear is mold heh. Spend so much time and all it takes is one sneaky little chilli to rise to the surface and can ruin the batch.
For sure, I've lost a bunch of sauerkraut and kombucha to mold.