Loading…
12
Salt crust cracked after 3 weeks, still better than a new crock
The salt crust on my new 5 gallon crock split down the side on day 21, right when the peppers started smelling right. I just patched it with a flour paste and left it, and the ferment came out cleaner than any batch in that expensive airlock setup. Anyone else trust a cracked crust over buying a replacement?
1 comments
Log in to join the discussion
Log In1 Comment
abby_fisher25d ago
How thick was that crust when it cracked, and did it split all the way through or just on the surface? Curious because mine did the same thing around week three and I could never tell if it was the salt drying out or the crock sweating underneath. Also wondering how you know the batch came out cleaner, did you taste both side by side or just go off the smell? If the flour paste held and the peppers stayed under the brine, I'd ride that crock until it falls apart.
3