Can someone explain for me difference between use cloth or airlock for fermentation ? This two techniques change something in final product ? I wanted use airlock to know well when fermentation will finish . But in recipe said that airlocks are for used when we will fermenting purée than chopped chilles. But fermentation is less visible in jar with chopped fruits and liquid than in purée. So here is my question, can I ferment chopped chilles with same effect like in jar covered by cloth ?
With air lock ferment is separate from oxygen it change something?
With air lock ferment is separate from oxygen it change something?