Lacto-Fermentation

[Chainsaw13]

Originally Posted by stearns

How long since you started the ferment? do you notice any ill effects of adding to a batch that's already going? Do you just add more brine equivalent to the amount of salt for the additional portion? I've thought about the idea of doing this to add a variety of textures to the final product, but I don't know if it would actually make a difference

The original was started last week Saturday. I hadn't seen any airlock action, but then there was so much head space to make up for in the bucket. I don't use a brine, I just do % of salt (usually 3.5%) to weight of the peppers. There's enough liquid in the peppers to create it's own brine. This go around though, does have 12oz of a NE-IPA added. Got the idea from a chef friend.