fermenting Fermenting question

[Viridian719]

I started my first ferment of hot peppers last night. The ferment is with habaneros, garlic, onion and dried ghost peppers. The dried ghost peppers were prepared by being soaked in water for 40 minutes to soften them up for the ferment. I then dropped all peppers into the jar and added brine. My question is since I did not cut up the ghost peppers at all, will I have any growth inside the pepper if air got trapped inside the ghost pepper?

Thanks in advance for the insight.

 

[Pharthan]

I started my first ferment of hot peppers last night. The ferment is with habaneros, garlic, onion and dried ghost peppers. The dried ghost peppers were prepared by being soaked in water for 40 minutes to soften them up for the ferment. I then dropped all peppers into the jar and added brine. My question is since I did not cut up the ghost peppers at all, will I have any growth inside the pepper if air got trapped inside the ghost pepper?

Thanks in advance for the insight.

 
My first instinct is that you'll be fine. If they were already dried previously, I would think there would be enough cracks in the skin to make them relatively pourous.
However, if you didn't remove the stems, I would pull them out and cut them if I were you.That'd solve one problem as well as prevent others.

 

[Viridian719]

Awesome! I am glad the batch still has hope left. The stems were removed already so I am good on that part.

Thanks for the response!