if I'm using air lock jars, how do i make a ferment without a starter? i want it to be a natural oxygen ferment. If you open the jar once a day to stir the mash is that enough oxygen to get the ferment happening? Any advice would be appreciated.......
one more thing, what is the salt to mash ratio for the most part. say i have a pound of pepper mash....
thanks brothers!!
one more thing, what is the salt to mash ratio for the most part. say i have a pound of pepper mash....
thanks brothers!!