The fridge is not a fermentation stopping device — it’s a fermentation slowing device. ❄️ Cold temperatures slow microbial activity way down, which makes the fridge a great place to keep your ferments nice and crunchy once they taste just right. But if you’re working with something like a hot sauce or a cheong, refrigeration isn’t always necessary. These can happily continue maturing at room temperature. The golden rule? Keep everything under the brine. 🫙 Do that, and your ferments can stay bea
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