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My cousin swore I could ferment hot sauce in a sealed mason jar
He said just burp it every day, no need for an airlock. Day 4 I found jalapeno pulp on the ceiling and the jar had popped the lid off. Has anyone else had a jar go ballistic on them like that?
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ivanlewis26d ago
And honestly, an airlock is OVERKILL for a quick ferment like that. People have been doing crock ferments for centuries with just a cloth on top, so a sealed jar with daily burping is basically the same thing. Your cousin was right, you just got unlucky with the jar seal being too tight or the ferment being extra active that day.
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elizabeth_gonzalez26d ago
Oh man, I gotta push back a little there @ivanlewis. I get what you're saying about old school crocks but a cloth on top doesn't stop oxygen from getting in the same way, which can mess with your flavor or cause mold if you're not careful. An airlock isn't overkill, it just gives you more control and less worry.
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