Thank you for pointing out that poor wording! I’ve corrected the article. You’ll want to use between 2.5-3 TB. I suggest 3 in this recipe, but you can tone it down a little to suit your taste if you’d like, for your next batch. I personally like them salty tasting.

I’ve never taken a veggie out of the fridge and let them ferment longer at room temperature. It might be okay, but I just don’t have experience with that… You definitely could add them to a new ferment… maybe even start a new one now, adding the others to it in a few days and move it all to the fridge?

Yes and no. I will keep some fermented veggies in my root cellar for a year or longer, and they’re fine that way, but if I have fridge space, I prefer to store them there. And no vacuum sealer needed. Just a standard lid.

No, never even thought of trying it that way!! I have dehydrated peppers whole and won’t do it again, they just took soooooo long.

I’ll have to look them up!