Oh yes, spicy pepper is great for fermenting because of its yeast content, but be careful! A little chilli goes a really long way haha. I buy fermentation jars that come with rubber burp valves on top. They let out the carbon dioxide automatically when it builds too much. Aside from that I have regular large jars with pull-down lids, but they need to be manually burped each day. A canning jar works, but will need to be manually burped. I recommend using canning jars to can pickles, they can last for a really long time in that environment. For regular ferments, a high quality fermentation jar is always a fantastic investment that can be reused indefinitely

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