Doing a small run of some Fresno peppers in ferment, added onion and garlic. Will make a “hot sauce “ when done. Won’t obviously be real spicy but hoping for a nice flavor balance.
Looks pretty pristine for roadkill lol
They are smelling good, so I’ll stop ferment this week at Around 10 days, if not the next window will be 14 days. No problem either way, I’ll just make it work with my schedule. I like tang so longer is no problem.How long you planning to ferment?
It’s a great project, fermenting generally, and so delicious. Looking forward to your posts.Wife is getting into fermenting.
I'll be helping her along as I add my favored produce this summer.