I tried too many times. I want it to work, but I keep getting kahm yeast in my only pepper ferments, although it is harmless, I think it is nasty.
Interesting. I wonder if the grape leaf on top helped push all the peppers below the liquid line to prevent that.
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I use raspberry leaves. I am thinking maybe it’s temperature. 🤷🏻♂️
It very well could be. I don't have enough exp to know.
