I have heard that they won't ferment if frozen for a long period of time?
I know I can freeze them whole but would prefer to make something that I can keep around for a while. Maybe just make a hot sauce with vinegar and freeze the sauce?
I have been SOOOO busy trying to harvest and preserve my personal crop of every veggie I grow before I leave on a 2 month trip. I don't have time to ferment the peppers.
I have a couple of pounds of hot peppers, about half of them being ghost peppers, and I need to do SOMETHING with them...
I am not sure if I have ever posted on here but this thread sparked my interest. I am somewhat of a gourmet cook and use finishing salts on many things. I have spent WAY too much money on them over the years. I decided to make my own this year and feel as if I have struck gold!
I had a few...