SMF Premier Member
- Jun 13, 2017
I am getting towards the tail end of all my active ferments so time to get more started. This is a blend of a 3.5% brine 4 week and 7 week orange habanero ferment. Final PH on the ferments was 3.2 and 2.9. Finished with the brine, lime juice, a touch of Splenda and a generous hit of cumin. Upfront tart / sweet with a quick finish of cumin and fair amount of heat. This one will be popular I think. Will be money on beef and chicken fajitas as well as many other things.