Does anyone know how to prevent the color bleed from Im assuming the bell peppers?
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Maybe it will settle?
PS: I think you should try to keep the jar upright for best results.
I have been. Voyager rotated my image when I posted
I know but I couldn’t resist. Sorry. I’ll bet your giardiniera turns out fantastic. Cheers!
I haven’t been able to prevent bleed from red bell peppers. Radishes do something similar, so I skin them before adding to ferments where I care about the final color.
