Recent content by kakao

:welcome:

:welcome:from Poland ;)

Trying to make my first ferment sauce. Today is day 2, I used jar lid as salsalady advised.      Day 2. brine changed colour to little gray. Hope all is fine

Should i use jar lid? I'll check thread   edit: Thanks salsalady. I'll use jad lid

Oky, i decided to use all my jalapeno, and add some sweet pepper, onion, galic and carrot.   Brine around 3-4%   I will remove weight when peppers fall down.     Day 1.   Any tips for next days? ;)

Ready to gather? ;)

Thanks for advices! I decided to ferment all my Jalapeno. I'm going to chop them add some sweet pepper and onion + garlic. I gonna use 2-3% brine. But i have question... I don't have typical fermentation airlock, can I use ziploc bag?  

Hi, first of all sorry for my english. Have some hot peppers mainly Bhut Jolokia and a little bit Jalapeno. In few weeks my Carolina and Habanero will ripen. Have some questions about making my first sauce ;) Is fermented sauce a good idea?(Whole process looks complicated) or should i just...

Hi :fireball: I'm from Poland this is my first season with peppers. I hope I learn a lot from you ;)     I forgot. Sorry for my english