Lacto-Fermentation

[Chainsaw13]

Originally Posted by stearns

Any issues starting with frozen? I was worried it might cause problems but that's what I wanted to do with the red jalapenos instead of a rolling ferment. My plan now is just to add a few cut up peppers to the same jar every week or so and top up with salt and water each time

No issues. Done it a couple of times, adding in some fresh peppers to kick it off.

After a couple of days the ferment has slowed that it’s not pushing brine out of the airlock.