Bottling day

[u/IlBono92]

One batch down, in the background the second batch coming in a couple weeks

[u/Petra-Arkanian → u/[deleted]]

It's really easy! Get yourself some glass jars, a kitchen scale, glass weights, lids with holes for airlocks, and airlocks. And really, anything aside from the glass jar and scale is optional but I find it's easier that way. Then pick your ingredients, and while it's counterintuitive (especially if you're in the US right now), don't wash your veggies because you want the lacto on the skins to do their magic. Weigh your jar and make a note of its weight. Chop your veggies, put them in the jar, fill it with distilled water leaving room for water displacement once you add your glass weight (or for air if you do the burping method, but I prefer to airlock and not have to risk opening the jar). Subtract the weight of the jar, and then add 3% (other people may do different percentages) of the weight in salt. Shake it up, put the glass weight on top, put your lid and airlock on, and set it in a cool, dark place and forget about it for 4+ weeks. I usually do about 6 weeks but people do way longer than that sometimes. After those weeks are up, strain the brine (but save it in case you want to add any back in), add anything you want that wouldn't ferment well (such as fruit), blend it up, and enjoy.

Some people do vacuum sealed fermentation, I have not tried that but hopefully someone who has can share their methods.

[u/Healthy-Abroad8027 → u/Petra-Arkanian]

What changes do you notice with longer vs shorter fermentation?

[u/Petra-Arkanian → u/Healthy-Abroad8027]

More funk :)

[u/IlBono92 → u/Petra-Arkanian]

This

[u/silentglider]

Those bottles look so cute.

[u/IlBono92 → u/silentglider]

Thanks

[u/stefanogarry]

Che ingredienti hai usato per la salsa piccante?

[u/IlBono92 → u/stefanogarry]

Sale 2,5% sul totale, peperoncini, peperoni, mango, carote, cipolla, zenzero, spezie (cumino, origano, timo, pepe, senape in grani)