I've no experience on this front. Have always used fresh ones. The "garden" has been good this year, but it's small, so I've been freezing throughout the season.
What's the general experience / recommendation for starting a ferment with peppers that have been frozen? Should I be adding some starter? (I see MikeUSMC recommendations it for all ferments...)
On the starter front, has anyone experienced different outcomes with different strains of starter bacteria?