this post was submitted on 30 May 2025
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Getting close to the end of the 2 chilli ferments. Seems to be doing its thing correctly, good bubbles, cloudy brine no mold etc.
Always crazy to think it takes almost a year from seed to bottle. I think if I had kids it would definitely be an effective learning activity as it covers everything from soil, nutes, plant life cycle and biology, pests diseases management, science w/ fermenting / food safety. Had that to an extent at uni but had to pull things together from different subjects (mostly out of books) without anything unifying or an end goal. This process knocks a whole lotta shit over in one.
Is chilli fermenting not just 2% salt and keep it clean like sauerkraut?
Yea same thing.
i guess with chilli there are more things that can go wrong along the way which would be good for learning imo.
Go wrong or develop subtle flavour characteristics?
I think the fear is mold heh. Spend so much time and all it takes is one sneaky little chilli to rise to the surface and can ruin the batch.
For sure, I've lost a bunch of sauerkraut and kombucha to mold.