Pick a few of my green peppers mixed it with chives and blind zest and put it in the brine.
Started the brine for the red peppers just got to get a few more to fill the jar.
I have no experience in fermenting, but I am pretty certain all peppers are supposed to be fully submerged to prevent exposure to air. I highly recommend watching a couple of youtube howto’s or something
cpt__tightpants
I have been making fermented hot sauce for a couple years now. I recommend you get a glass fermentation weight to keep everything submerged in the brine. You don’t want to run the risk of getting mold.
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I have no experience in fermenting, but I am pretty certain all peppers are supposed to be fully submerged to prevent exposure to air. I highly recommend watching a couple of youtube howto’s or something
I have been making fermented hot sauce for a couple years now. I recommend you get a glass fermentation weight to keep everything submerged in the brine. You don’t want to run the risk of getting mold.