Greetings from the INW!

[Quackter]

I highly recommend trying out a fermented hot sauce for your next fermentation project. It's all the delicious flavors of fermentation with a nice kick to boot too, and I'd say it's as simple as sauerkraut since you just make the brine and toss the peppers in. Goes great on eggs and meat and works as a tasty marinade too.

I took your advice, 1-1/2 gallons of make shift sarachi going, and a couple gallons of pepper rings, lacto-fermented of course.

 

[Duffmog]

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I took your advice, 1-1/2 gallons of make shift sarachi going, and a couple gallons of pepper rings, lacto-fermented of course.

Oh man that's looking tasty! Can't wait to see the final product! When you go to blend it, be sure to remove like all the brine before you blend! I left half in in my first batch and ended up basically making fermented pepper gaspacho.

 

[rjohns39]

Hi and a belated welcome to BYC We're so happy you've decided to join us