Hello Everyone.

I have just started my first batch of a habanero/cayenne mix of pepper mash and I am wondering when using Kefir as a starter, would you still use the same amount of salt. Will the 15% salt content inhibit any of the Kefir bacteria in the fermentation process..? I've researched several sites and the internet but never came across any definitive answer. Here is the process I used:

1.) Pureed the pepper mixture (85% Habanero / 15% Cayenne)

2.) Added 15% salt by weight

3.) Added 1 pack of Kefir starter culture

4.) Added the mixture to a pint jar and mixed well.

5.) I weighted down the mash with glass aquarium rocks to keep the mash submerged.

6.) I covered the top with a paper towel fastend with a rubberband to allow for air during the primary fermentation stage.

Does anyone know the normal time it takes for the mash to start "bubbling" during fermentation..?

I will let this mash stand for 5 - 7 days with the paper towel cover and I have made a top with an air lock for the later fermentation stage.

Does anyone have any pointers, suggestions, or comments.

If so, let'em fly. I'm all ears.

Thanks for reading!

DL