Here we are looking at habanero, bell pepper, tomato and jalapeño in a 3% salt clean water solution.
In 2 weeks a little xanthum gum and this should be a delightful burrito sauce
Here we are looking at habanero, bell pepper, tomato and jalapeño in a 3% salt clean water solution.
In 2 weeks a little xanthum gum and this should be a delightful burrito sauce
you can literally go from 2 days to years!
I tried one at one week and another at two weeks. On e I get a flavor i’m in love with i’m going to try a multi month ferment and see how that affects flavors.
google lacto-fermentation for a million how to’s on this subject
I recently let one ferment for a full year. It tastes like a really good sour beer, but spicy. It’s amazing!