Thread: Fermenting.
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Old October 13, 2018   #958
recruiterg
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Join Date: Jan 2009
Location: Edina, MN (Zone 4)
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My pepper ferment is pretty active now....lots of bubbles. Must have miscalculated the salt content originally. Adding plain water seems to have made a big difference. How long do you leave it to ferment on the countertop? Does it just keep getting better with age? The smell now and taste is getting very good. Sorry, I promise I won't open it until it is done.
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