u/Benteroftheuniverse

I’m travelling for 3 months and thought I should use my time wisely with a long ferment.

Chilli mash made from onion, garlic, fresno and scotch bonnet chillies, 3% salt by weight.

I’ve never fermented a mash before, opting for veg in brine instead. How does one keep it “submerged”? Will a glass weight do anything / is it even necessary with an airlock?

Thanks all