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Old 10-17-2022, 08:20 AM   #101
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Default Re: Lacto-Fermentation

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Originally Posted by physiognomy View Post
I haven’t tried anything else yet, but these ball kits work well for me. I will have to try the bags if I go for fermenting a mash down the road. Your Serrano sauces sound great!
I may need to look into those kits.

Just a couple days in and the Serrano’s are bubbling away nicely.
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Old 10-17-2022, 10:54 AM   #102
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Default Re: Lacto-Fermentation

My folks came for a visit and brought some habaneros. I've already made some hot sauces with some, but am LF'ing others with some onion and garlic.
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Old 10-17-2022, 01:45 PM   #103
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Default Re: Lacto-Fermentation

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My folks came for a visit and brought some habaneros. I've already made some hot sauces with some, but am LF'ing others with some onion and garlic.
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Old 05-31-2023, 08:57 AM   #104
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Default Re: Lacto-Fermentation

Doing another batch of garlic-habanero hot sauce. I've got two fresh and two dried habaneros, a cup of onion, and six cloves of garlic in the jar.

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Old 05-31-2023, 10:00 AM   #105
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Default Re: Lacto-Fermentation

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Doing another batch of garlic-habanero hot sauce. I've got two fresh and two dried habaneros, a cup of onion, and six cloves of garlic in the jar.

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Old Yesterday, 10:21 AM   #106
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Default Re: Lacto-Fermentation

I had about 3/4 of a chopped yellow bell pepper in the fridge that was getting ready to turn. So I tossed it in a jar with a seeded habanero and two cloves of garlic cut in half. Added a cup of simple brine. I let it go on the counter at room temperature for four days. Blended, strained, and bottled it this morning. I added no extra ingredients when bottling.

It's amazing the flavor you can get from just a handful of ingredients and a little time. Even Stephanie liked it, and she's not a fan of bell peppers nor spicy heat. And I love the color on it.


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Old Yesterday, 10:40 AM   #107
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Default Re: Lacto-Fermentation

Awesome stuff, James!
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Old Today, 07:50 AM   #108
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Default Re: Lacto-Fermentation

Looking good! I haven't done much fermentation lately other than an attempt at half-sour pickles, which are more complicated than they seem
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Old Today, 08:56 AM   #109
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Default Re: Lacto-Fermentation

Very cool, James!
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