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So don't boil before the ferment? That was an idea I was going to try per a comment in this thread. I use Morton Pickling Salt and my well water which is good enough that a crew of workers filled jugs to take home with them once. Sometimes I wonder if my water changes and causes good and bad...

lol it's not just me. I've had a few people try my peppers and they taste like beer. Exactly like beer. Not good beer either, but flat warm beer. I looked all over online and found nothing about it. If you type in "peppers taste like beer", this is the only thread that pops up. It's...

What is it about kraut that is different from peppers that it would contain the bacteria I need? Off the top of my head, I know sulfur is needed in the ground more-so to grow cabbage vs peppers, but I don't know anything about cabbage itself. Sulfur is typically an acid-thing, so maybe...

Thanks for the replies everyone! That is a nifty fermenter! I should give the starter a shot as well. I've considered it before, but I guess I wanted to keep it simple. Having to buy so many things from the store makes me wonder how they managed 100 years ago lol Yes, I'm curious about the...

I've never tried boiling first. That may help. Another guy told me he put peppers in a 5 gal bucket, then some salt, then more peppers and salt and so on. Then a dinner plate on top and let it ferment. I forgot the exact recipe, but it involved boiling as well, but after the fermenting...

I'm sorry, I wasn't aware I had a reply. I use regular canning jars and back when I had a few good picklings, I had used the metal lids. Now I use the plastic ones to prevent rust, but they don't hold the pressure as well. I've wondered if that has something to do with my failure rate. A...

Hey all! For years now I've been banging my head on the proverbial wall trying to get consistent pickled red/ripe jalapeno peppers that don't go foul (ie taste like beer). I thought I had it last year after watching this video https://www.youtube.com/watch?v=amDzKP-PkNg where I learned...