3 things- need a little kahm education and reassurance, question about brine, and also just kinda wanted to show off my peppers.
Alllllrighty so.
- 1th thing.. just started some jalapeños. Sorry for the picture quality, not tryna let the air in. 99%sure it’s kahm, just need your opinions. But also… I’ve seen a lot of people say “just scoop it off, it’s harmless”, but is there any benefit to keeping it? Does it taste bad or something?
-2rd, I started these jalapeños in January. I have a few that I’m shooting for a year long ferment on. I’m not really sure what happened here, coulda sworn I added more brine than that… it’s still fine, right? It’s basically fermenting in gas?
-3nd, I’m proud of my little collection. Look at it. I started a couple each month this year trying different methods
u/GrayStag90 — 1 day ago