I was always against using a starter for my pepper ferments

For like 2 years I just threw peppers and salt water in a jar and hoped for the best. Last week I tried a whey starter from some yogurt I had in my fridge in Austin. The ferment took off in 2 days instead of the usual 5 and the brine never got cloudy or weird. Anyone else have a moment where they gave in and it totally changed their process?

2 comments

2 Comments

grace_hunt8416d ago

Whey is a total game changer for ferments. It cuts the time in half without the weird slime or cloudiness. Once you try it, there's no going back to the old way.

brookekelly16d ago

Oh, I have to chime in on this. My neighbor down the street tried the whey method last summer for her sauerkraut and she swore it was the best batch she ever made. She said the whole process felt cleaner somehow, and the jars didn't get that funky film on top like they used to. I wouldn't have believed it if I hadn't seen her happily eating it at the block party. That stuff really seems to work for folks who put in the time.