1: I halve them because I mostly use madame jeanette or scotch bonnet. I chop lomboks into 4 or 5 pieces. I lesve the stems on.
2, Birds eye, lomboks, habanero, any peppers really. They all come out good.
3. Fresh peppers. Old or ripe peppers might already have rot, frozen peppers won’t ferment.
4. Lacto bacteria, they are everywhere, even on your face. You meed to have a sterilized jar and lid to keep thenchance of mold to a minimum
1: I halve them because I mostly use madame jeanette or scotch bonnet. I chop lomboks into 4 or 5 pieces. I lesve the stems on.
2, Birds eye, lomboks, habanero, any peppers really. They all come out good.
3. Fresh peppers. Old or ripe peppers might already have rot, frozen peppers won’t ferment.
4. Lacto bacteria, they are everywhere, even on your face. You meed to have a sterilized jar and lid to keep thenchance of mold to a minimum