Now that my pepper ferments came out well and so did the sauces made with them, I thought I'd try my hand at making a "so hot mix" of cauliflower, carrots, bell peppers and serranos. I want to give it some spice (alot actually) and some color like the stuff I used to get in jars at the store. My question to all of you that ferment is, have you ever used any sort of pickled ingredient in your ferment? I have some Texas Pete yellow tabasco peppers that are really hot and I was thinking of putting a few in whole for looks and a few in minced for heat and hopefully to color the cauliflower a little yellow. I'm just not sure if adding pickled peppers to my ferment is a good idea. I by no means want to put in the vinegar that they come jarred in, just the peppers.
Another thought is to maybe add a 1/4-1/2 tsp of tumeric for a little bite and color. Thoughts?
3" pint mason jars
3% brine solution
Another thought is to maybe add a 1/4-1/2 tsp of tumeric for a little bite and color. Thoughts?
3" pint mason jars
3% brine solution