Just started a new batch of fermented jalapeno slices:
I used a 2% brine. The lid is a cool new thing I recently got- a dry airlock. The fancy weight is a sanitized rock- so I'll still plenty ghetto! I put in a few onion slices, but nothing else. It's already turned cloudy and bubbly. I'm looking forward to this one.
I used a 2% brine. The lid is a cool new thing I recently got- a dry airlock. The fancy weight is a sanitized rock- so I'll still plenty ghetto! I put in a few onion slices, but nothing else. It's already turned cloudy and bubbly. I'm looking forward to this one.