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PSA: I was fermenting my hot sauce in a sealed jar for months before a friend in Boise pointed out the lid.
He saw my setup and said, 'Dude, you're gonna make a bomb,' which made me realize I'd been trapping all the gas without a proper airlock for over six months.
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nancy305mo ago
Glad your friend stopped by before you redecorated the kitchen with exploding peppers! Seriously though, that's some scary pressure building up in there. You basically invented a spicy science experiment by accident. Next time maybe just use a cheap airlock or even just leave the lid slightly loose. My heart rate spiked just reading this.
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aaron_bell535mo ago
Burping the jar daily is a must, trust me, I've seen what happens when you don't.
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