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Looking back, I wasted about $75 on a fancy airlock kit that was just overkill
Back when I first got into fermenting hot sauce, I thought I needed all the gear. I bought this special glass airlock setup online, thinking it would stop any chance of mold. It was a pain to clean and the gaskets kept slipping. After a few months, I just went back to using a simple mason jar with the lid barely on. The hot sauce turned out the same, maybe even better because I wasn't stressing over the gear. Anyone else find that simpler is better for basic ferments? What's your go-to setup now?
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kim_patel892d ago
Barely on" lids risk contamination, that's just playing with fire.
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riverw851d ago
Right? How do people even trust that? I'd be so worried about it falling off.
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