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Great overview of pepper fermentation, thank you. I am fermenting my first batch of mixed peppers adding only kosher salt to my mash.  I will use canning salt in the future, thank you.  My qt jar is 3 weeks old and still bubbling.  No signs of any type of mold, but a very cheesy smell  when I...

Agreed!  Rushing things is what brought us to the isles of crappy pickles, sauerkraut, and hot sauces we see in the stores today.

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