Hi all,
I'm about to attempt a ferment for the first time and really appreciate all the guides and collective wisdom this forum has to offer. However, after a sincere search, I've not been able to find the answer to a question.
Have any of you, in your hot sauces or ferments, used the unaffected parts of a sunscalded pepper? After all the rain we've had this season, my plants are dropping tons of leaves and some of the fruit that's there has been scalded. When you carve away the damaged part, the rest of the pepper looks fine. The real answer to my questions, I'm supposing, is whether sunscald is systemic or not.
I'm about to attempt a ferment for the first time and really appreciate all the guides and collective wisdom this forum has to offer. However, after a sincere search, I've not been able to find the answer to a question.
Have any of you, in your hot sauces or ferments, used the unaffected parts of a sunscalded pepper? After all the rain we've had this season, my plants are dropping tons of leaves and some of the fruit that's there has been scalded. When you carve away the damaged part, the rest of the pepper looks fine. The real answer to my questions, I'm supposing, is whether sunscald is systemic or not.
