HI,
I recently fermented some ghost peppers with pinapple, onion and green pepper. My problem is this is my first time fermenting and I used the brine and weight but used a mason jar without an airlock. I had the lid on tight and fermented for about 4 weeks and when I opened the jar there was a lot of CO2 released. It looks fine and doesn't smell bad, is this ok to use?
Appreciate the insights...
