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fermenting Buddy's Ferments - 2016 Season Has Started

Here they are . . . not sure how they will end up, but it looks like they are all off to a good start:
 
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Hi Buddy - I was wondering if you could share your process?  Are you using salt and starter in these mashes, and if so, what is your ratio of peppers/veggies to salt?   Are you cooking or adding any vinegar to the final product?
 
Are you moving to the fridge once fermentation slows?
 
They all look great by the way!
 
Processed a couple of my latest ferments.  The one with the medium red chiles only is very tasty - I added a 50/50 mixture of white vinegar and distilled water to thin it out.  As some of you know, I have an affection for Thai peppers.  #19 with Thai and Garlic rocks.  Both came in with pH less than 3.4.
 
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