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Shoutout to my cousin who told me to stop burping my hot sauce ferments
We were talking last month and she said, 'If you're using an airlock, the whole point is you don't need to open the jar.' I'd been religiously burping my pepper mash every day for years, worried about pressure. She pointed out I was just introducing oxygen and potential mold spores every time. I switched to a simple airlock on my current batch of habanero sauce and after 4 weeks, it's the cleanest, most consistent ferment I've ever had with zero kahm yeast. Has anyone else made the switch from burping to full airlock and noticed a difference?
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