Quote:
Originally Posted by Minnesota Mato
I chop my peppers up, weigh them and add kosher at 10% of what the peppers weighed. Mix the salt in and put it in a glass jar. Then I use a air-lock like you would if you were making wine( you can buy them at any wine making store for a dollar or two) . This allows you to keep it from spoiling and tell when the fermentation process is done. A really simply way is to put a balloon over the mouth of the bottle and it will expand during fermentation and shrink when it is done. I like my pepper mash to sit in the glass jar for a month then put it in a blender and slowly add vinegar until it is the thickness I want.
Craig
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Some of us have been making our own airlocks with great success.
Here are a few made buy us.
The first are mine and I have a 15 liter German crock.
Here is some made by Sue.
You can go to the preservation and canning section here and find a thread on fermenting.
http://www.tomatoville.com/showthrea...t=38997&page=8