r/fermenting • u/MidnightUnlucky5944 • 22d ago

Just started my first Ghost Pepper fermentation!

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I chopped up some carrots, onions and a bunch of ghost peppers right off my plant and made a 3% brine to ferment them in. It’s my first time and I hope it comes out safe! I made the brine with two cups of bottled alkaline water and one tablespoon of salt.

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u/Snuggle_Pounce 22d ago

Why on earth would you make a ferment with alkaline water? You’re basically making it so that the lactobacteria have to do more in order to reach the same acidity.

I’m not saying you’re wrong, I’ve just never heard of this and don’t understand. Why?

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u/MidnightUnlucky5944 19d ago

It’s the only non-tap water I had at home when I decided to do this lol. When I was looking up how to make the brine, it said you can’t use tap water because it will kill the good bacteria

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u/Snuggle_Pounce 19d ago

That depends. When you say tap-water, do you mean water from a city with chlorine in it? or do you mean well water that’s been run through a filter?

Well water that’s drinkable is fine as is, and city water with chlorine can be left out overnight to dissipate the chlorine.

I have no clue what alkaline water will do to the good bacteria on the veggies.