First off, thank you community for inspiring me to jump off the ledge and get in the pool.
Here is my first ferment put together last night.
463g of some kind of crossed pepper
161g Red Bell Pepper
90g garlic (i hate peeling garlic, any tips?)
18g pickling salt (just over 2% I know) I figured SmokeNFire survived with the wrong math in his recipe
4 probiotic capsules
Cabbage cap on top
Topped wth a little moscato
The mash tastes good. I licked the spatula and mistakenly licked my lips. They were still burning late that night.
now i'm just waiting to see the magic start before I tuck it away in a dark corner.
I'm a little nervous about the head space but I don't have any bigger jars(quart)
Here is my first ferment put together last night.
463g of some kind of crossed pepper
161g Red Bell Pepper
90g garlic (i hate peeling garlic, any tips?)
18g pickling salt (just over 2% I know) I figured SmokeNFire survived with the wrong math in his recipe
4 probiotic capsules
Cabbage cap on top
Topped wth a little moscato
The mash tastes good. I licked the spatula and mistakenly licked my lips. They were still burning late that night.
now i'm just waiting to see the magic start before I tuck it away in a dark corner.
I'm a little nervous about the head space but I don't have any bigger jars(quart)