YarraByte@aussie.zoneM to Melbourne@aussie.zone · 1 year agoDiscussion Thread 🔮 Saturday 31 May 2025message-squaremessage-square110linkfedilinkarrow-up121arrow-down10
arrow-up121arrow-down1message-squareDiscussion Thread 🔮 Saturday 31 May 2025YarraByte@aussie.zoneM to Melbourne@aussie.zone · 1 year agomessage-square110linkfedilink
minus-squareSaneMartigan@aussie.zonelinkfedilinkarrow-up4·1 year agoIs chilli fermenting not just 2% salt and keep it clean like sauerkraut?
minus-squareBottom_racer@aussie.zonelinkfedilinkarrow-up4·1 year agoYea same thing. i guess with chilli there are more things that can go wrong along the way which would be good for learning imo.
minus-squareSaneMartigan@aussie.zonelinkfedilinkarrow-up3·1 year agoGo wrong or develop subtle flavour characteristics?
minus-squareBottom_racer@aussie.zonelinkfedilinkarrow-up4·1 year agoI 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.
minus-squareSaneMartigan@aussie.zonelinkfedilinkarrow-up3·1 year agoFor sure, I’ve lost a bunch of sauerkraut and kombucha to mold.
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.