Very true, botulism bacteria do NOT need oxygen either but they can not tolerate a low pH. Kimchi ferments very fast in a warmer situation. Anything with cabbage will actually with the correct amount of salt to give it enough time. It just needs to do its job before any nasties can do theirs. After the pH drops and O2 is gone...you are golden. Very little will grow in that environment other than good bacteria.
Lacto bacteria easily handles pH below 4 and you can swing the pH in your favor a number of ways including lactic acid available at brew shops. The stuff is super strong 85-88% and only cost a few bucks for a small bottle. It dont take much to drop pH a point or two. Starting with a water pH around 5-6 might be helpful in lower salt ferments....i may have to try that. Bottled water should be around 7 to start. Dasani and Aquafina start out at almost 6.
Even with a starter culture i would not go below a 2% brine or by pepper weight. Ive done it with kraut but i would not try it with peppers. Cabbage is cheap and easy to ferment. Its one of the best ways to practice lacto fermenting and a great way to keep a live culture on hand. I always have kimchi and kraut in the fridge. Mostly it only gets better with age. Ive stashed quarts of kimchi in the back of the fridge and forgotten about them for a year. Man is that good kimchi!!!
All the ground mash recipes ive seen use a higher % of salt but this might work
Make up a ground mash with 2% salt by weight including the water if it was needed.
Carefully put the ground mash in a Mason jar and keep it as clean as possible above the "mash line".
Sprinkle a little salt on top of the ground mash.
Even a light misting of some vinegar or a 5% lactic acid solution on top wont hurt a thing.
Seal up the jar with an air lock and inspect it after the 3rd day....it should be pretty obvious as the mash will grow as CO2 is produced and trapped in the mash
Once it looks like its fermenting toss it in the fridge. Check on it occasionally.
Edited by ShowMeDaSauce, 16 September 2019 - 10:52 AM.