First batch of fermenting. Left to right. 1) Jalapeno 2) Habanero

how you fermenting? Lacto?

>>8383673

Yeah lacto. My scale is apparently fucked up so I couldn't get an accurate weight to create the brine ratio. Had to do little searching online for a simpler ratio (cups:tbsp) and just eyeball it from there. I'll have to buy a new scale for my next batch. Hoping I didn't screw it up entirely.

is 2 cup water to 1.5 tbsp salt a good ratio to use for this?

>>8383681
You're probably ok. It's pretty forgiving, actually. 2%-6% brine you're fine. You should notice activity within 48 hours. Sometimes you get a strong sulphurish smell that should dissipate after several days. If you don't notice activity within a couple of days there might be an issue. The lacto bacteria has to get going quickly to prevent the bad guys taking over.

>>8384067

Great info. Thanks. I'll give it the 48 hours and if there's no visible change I may hock the batch and try it again.