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fermenting Add spices to ferment or during processing?

robanero7

robanero7

Quick question for all you pepper heads... do you add your dry spices to the ferment or add it during the cooking phase? I've heard that some will tie up all the dry spices in cheese cloth and add it into the crock during fermentation but I tend to keep it to fresh produce only.
 
Thoughts?
 
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Depends on what spices. The time of addition will determine the overall flavor. For example if you add garlic before the generation of garlic will have a different taste than garlic added at processing.

Split the batch and do it both ways.
 
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