this post was submitted on 22 May 2024
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As someone who tried and failed to make sauerkraut recently and therefore went deep down the fermentation rabbit hole, this is pretty damn hilarious.
Getting the exact right parameters (salinity, PH, temperature, etc) to encourage the exact strains of bacteria that you want is actually harder than it sounds.
Or it could be that I'm dumb, that's also a distinct possibility.
I do fermented hot sauces regularly. I don't know if it is me specifically but when I was trying to follow recipes they'd mold every time. Once I stopped following directions and started eyeballing everything I got better ferments. As much science as there is to fermenting at the end of the day humans have been throwing random shit in jars and calling it good for generations, and it can be just as much a 'by the feels' kind of thing