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Great answer, thanks! Study link

Thanks. I ended up throwing it out. My current ferment is in a vacuum bag, which is much easier to maintain. Still curious though: fermentation with an airlock – in the first week – is a moist, low-acid, unrefrigerated, anaerobic environment. Especially with a low brine salinity (2%), why isn't...

Hello, I'm fermenting a pepper mash (with garlic, ginger, soy sauce, and some spices) in a mason jar with a Pickle Pipe lid. Based on the sodium content of the soy sauce, it's equivalent to a little more than 2% kosher salt by weight. The jar has been in a dark cabinet for about a week at...

Thanks! For some reason I can't access the rest of the forum. It still says "Introduce yourself to unlock all forum features."

New here. Interested in learning more about hot sauce :)