Am I the only one who thinks a 2% brine is too weak for hot peppers?

I did a batch of habaneros last month, one jar at 2% and one at 5%. The 5% batch stayed crisp and didn't get mushy. Which side are you on for pepper ferments?

2 comments

2 Comments

aarons3624d ago

Totally agree, I always go 5% for peppers. Did a 2% jalapeno ferment once and it turned into a slimy mess, never again.

stellafisher24d ago

Huh, slimy mess from just 2%? Wonder if something else was off, like the temperature. My last low-salt pepper ferment was fine, just took a little longer.