I started a couple of ferments a few days ago and they're bubbling away nicely. However there's some room in the jar and I have some more peppers of the same varieties that are just ripening - is it a bad idea to open and jar and add to the ferment?
I'm wondering if there is any historical practice of adding to a ferment - for example, sour dough starter is yeast fermented and you add to that every day when you feed it. And when my grandmother made yoghurt, she would add a spoon of the old stuff to the new to kick start the process. And they add sugar when bottling beer to capture the ferment CO2...
I'm wondering if there is any historical practice of adding to a ferment - for example, sour dough starter is yeast fermented and you add to that every day when you feed it. And when my grandmother made yoghurt, she would add a spoon of the old stuff to the new to kick start the process. And they add sugar when bottling beer to capture the ferment CO2...
