Quote:
Originally Posted by Worth1
If I were you I would let the stuff ferment for at least two weeks if not more like three or even four.
If everything is going well and you added the right amount of salt you wont need the extra acid from the vinegar.
My fermenting peppers stay on the counter and I forget about them for a long time.
In my opinion one week is simply not close to being long enough to store safely.
Just saying. 
Worth |
Yeah, I'm thinking the same. I could blend it and let it ferment
more. Pretty hard to mess it up. Just letting it be for now.
Next is kraut. Hatch, cilantro, ginger.