So most recipes I've seen have been pretty straightforward. Salt, water, chiles, jar, wait(occasionally burp). Then I found this video: https://www.youtube.com/watch?v=UGjCeAbWKPo where Brad from BA adds sugar and aromatics to his brine. My question is: How does the sugar effect the taste, and how does it effect the fermentation? I'm still new to fermentation but wouldn't the presence of sugar change the chemical process in some way? Fermentation might as well be black magic for me so sorry if this is a dumb question.
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