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Shoutout to my cousin who told me to stop burping my hot sauce ferments
We were talking last month and she said, 'If you're using an airlock, the whole point is you don't need to open the jar.' I'd been religiously burping my pepper mash every day for years, worried about pressure. She pointed out I was just introducing oxygen and potential mold spores every time. I switched to a simple airlock on my current batch of habanero sauce and after 4 weeks, it's the cleanest, most consistent ferment I've ever had with zero kahm yeast. Has anyone else made the switch from burping to full airlock and noticed a difference?
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west.henry6mo ago
It's amazing how often the extra step we think is helping is actually the problem.
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king.andrew6mo ago
But what if that extra step is the only thing keeping it from falling apart?
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