Hot take: I gave up on airlocks for my hot sauce and just went with a cloth lid

I mean, I was making a big batch of habanero carrot sauce last month and had to choose between my usual airlock setup or just using a clean cloth and rubber band. The airlock felt like the 'right' way, but I was out of vodka for the airlock water and didn't want to run to the store. I went with the cloth lid, checking it twice a day for any weird stuff. It sat for about 10 days, bubbling away just fine, and the final sauce is maybe the best I've made. It's got this really bright, funky heat that I don't think I got with the airlock. Maybe the tiny bit of oxygen let something different grow? Has anyone else skipped the airlock on purpose and liked the results better?

4 comments

4 Comments

hall.jenny2mo ago

Read a study about wild ferments needing some air, which makes sense of @the_emma's kimchi results.

the_emma2mo ago

My last batch of kimchi I did the same thing, just a cloth cover. I was always so strict about airlocks before, but the flavor was way more complex. Might be onto something here.

susan816d ago

Wait, you're saying you covered your kimchi with just a cloth the whole time? No airlock at all? That actually shocks me because I figured the whole point of an airlock was to keep out bad stuff while letting gas escape. But now I'm wondering if I've been overthinking this whole fermentation thing. I've been using glass weights and airtight lids for years, and my batches come out okay but nothing special. Maybe the extra oxygen lets the good bacteria really take off and create more interesting flavors before the lactic acid takes over. I might have to try a cloth cover on my next batch of sauerkraut just to see what happens, even though it feels wrong somehow.

wood.uma2mo ago

Wait, you got more funk with a cloth lid? I was always so worried about keeping everything sealed tight, but my last sauerkraut turned out way tangier and better when I just used a plate and cloth. Maybe a little air is the secret.