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Tried open crock fermentation vs airlock jars with my last batch of hot sauce
The open crock gave me way deeper flavor in just 2 weeks, but I had to skim mold off the top 3 times. The airlock jars were cleaner but the result was flat - anyone else notice a big taste difference between the two methods?
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luna_sanchez4mo ago
Skimmed mold off my last open crock three times too but that funk is worth it. The trick is keeping the brine salty enough around 3.5% and weighing everything down heavy with a glass weight so nothing floats. Airlock jars are just too clean, the CO2 pushes out the wild bacteria that give you that complex flavor.
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