I have that same vapor lock lid, but I've only used mine for kimchi and dill cucumber pickles.

What is your recipe for the brine?

Hey, Lars!

Yeah, I've done pickles and kimchi and wine with these types of lock, but first time with chiles. I've been told that the gasses might not be plentiful enough to push out, so I should burp the jar occasionally.

I was advised to make a brine of 1 Tablespoon salt per cup of water.

Josh

No sign of mold, and the smell is glorious...!

I will be processing this into a proper sauce during my Holiday vacation. This pic was taken at day 14 of the ferment, Thursday.

What kind of salt and what kind of water? I was advised to use spring water or distilled water (must not contain chlorine) and to use sea salt that does not contain iodine. I have some Japanese salt that does not contain iodine or any anti-clumping ingredients, and I've used that for kimchi.

The Harvest Forum is good for pickling information.

Lars, I, too, read on some sites to use distilled or otherwise pure water, but I ended up just using tapwater. I did, however, use sea salt.

Josh

I have noticed that kimchi recipes that I've seen on Youtube say to wash the cabbage in tap water, which I have also done, and it fermented fine.

Since I do have non-iodized salt, I will continue to use that, but I guess that does not matter either.

After 41 days in the jar, I poured off the brine, added vinegar and key lime juice, then half the brine back in. It's pretty good for a first attempt, though not as complex as it could be. Strong Thai chile and garlic flavor with a good medium heat burn.

I finished it today.

Strained, bottled, and labeled.