Okay, more simple questions from the rookie.
1. What is the end difference between doing a wet brine and a dry brine? I've read about both, but nobody has really touched on the end results of one over the other...or what happens in the fermenting stages with one vs the other. I am gonna assume the wet brine takes off quicker? But perhaps the dry brine is hotter at the finished product? In my first ferments I used a lot of brine, and then blendered the whole thing together with the brine....and then boiled it down to remove the brine (smart). Not gonna do this again cause of the salt it leaves behind. But...wonder about the question and if I go wet brine...when is enough enough?
2. I'll throw this in cause I'm curious....does avocado ferment okay along with peppers? I love avocado hot sauces, but also know that avocado goes brown easily, which could discolor a sauce, at least once it gets O2. How to avoid this or is it not an issue??
Uhmmmm what other dumb questions can I ask here while I have your attention...
1. What is the end difference between doing a wet brine and a dry brine? I've read about both, but nobody has really touched on the end results of one over the other...or what happens in the fermenting stages with one vs the other. I am gonna assume the wet brine takes off quicker? But perhaps the dry brine is hotter at the finished product? In my first ferments I used a lot of brine, and then blendered the whole thing together with the brine....and then boiled it down to remove the brine (smart). Not gonna do this again cause of the salt it leaves behind. But...wonder about the question and if I go wet brine...when is enough enough?
2. I'll throw this in cause I'm curious....does avocado ferment okay along with peppers? I love avocado hot sauces, but also know that avocado goes brown easily, which could discolor a sauce, at least once it gets O2. How to avoid this or is it not an issue??
Uhmmmm what other dumb questions can I ask here while I have your attention...