Appreciation post: My neighbor keeps fermenting her hot sauce in a sealed jar and it's a mess waiting to happen

I saw her do it again last week, and she's on her third batch this month. She puts all her peppers in a regular mason jar, screws the lid on tight, and leaves it on the counter. That's how you get an EXPLOSION, not hot sauce. I learned from a class in Asheville that you NEED an airlock or at least to burp the jar daily. The gas has to go somewhere. Has anyone else had to gently explain this to a friend before they had a pepper bomb go off in their kitchen?

2 comments

2 Comments

maryshah18d ago

My cousin's kitchen still smells like garlic from a blown jar of kraut. Tell her to use the plastic lid from a yogurt container under the ring, it lets just enough gas seep out. Or put the whole jar inside a big bowl, so if it does pop, the mess is contained. Honestly, showing her a picture of exploded peppers on a ceiling might be the best lesson.

mason_knight18d ago

My first try at fermenting kimchi ended with cabbage on the ceiling lol. I was too scared to open the jar for a week.