Switched from open crock to airlock jars for my hot sauce ferments

Used to just cover my pepper mash with cheesecloth for 4 years, kept fighting mold on the top layer. Switched to a proper airlock setup 6 months ago after losing a gallon of habanero mash to kahm yeast, anyone else have better luck with sealed fermentation?

2 comments

2 Comments

thompson.christopher26d ago

Toss a small piece of the healthy ferment from your last batch into the new one as a starter, it really cuts down on mold. @sanchez.robin's got a point, sealing things off works way better than hoping a cloth will keep the bad stuff out. I started doing that after my first kahm infestation and now I just burp the jars every few days to keep pressure even.

sanchez.robin26d ago

Funny how sealing things off usually works better in life, not just in ferments.