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Yes, it would almost have to be, because to ferment without an airlock would seem to be inviting pepper mash explosions.

I have watched a lot of videos of the Sriracha factory and have always been perplexed about how the blue barrels are topped with what looks like a sealed black lid. And I have always wondered how they prevented the mash from exploding without an airlock, but if they add the vinegar to the mash...

Hello all pepper lovers from around the world! I grow peppers in sunny South Florida as well as the mountains of North Carolina. Jimmy Nardello is my favorite pepper to grow along with Joe's Long Cayenne.