Use 2 percent salt (by weight) to prevent bad bacteria while allowing good bacteria to ferment.
Testing this with habanero sauce.
Things to try:
- Burping — Airtight container. Let the gas out and mix once a day.
- Cheesecloth — Mix once a day
- Airlock — specially designed lids that release gas without letting air in. Seems to be necessary for wine-making in particular.
For fermentation that requires water, you want to make sure there's no chlorine or chloramine. Brita filters apparently remove most of the chlorine and some, but not all of the chloramines. I'm taking filtered water, then boiling for 30 minutes.
- habanero sauce
- lemon fermented honey
- fermented honey lemon soda
- apple wine
- plum wine
- pear wine
- apple cider vinegar
- pear vinegar
- fermented strawberries
- nimbu ka achar (Indian lime pickles)
- 'Tabasco Style Fermented Hot Sauce." Hunter, Angler, Gardener, Cook,