I am new to this whole fermentation thing, but so far have managed to make some decent kimchi, sauerkraut, and a couple of batches of hot sauce using dried Piquin Chili (fresh chilies are a little tough to find this time of year here).
I spotted dried Japones chilies the last time I was in the grocery store and was wondering how they would work for a hot sauce. Anyone have any experience with them?
I'm also wondering how you get your sauces to thicken up? I don't want to boil them down and kill off all those good bugs. Is there a good way to get them thick right from the fermenter?
Thanks much in advance,
Dave
I spotted dried Japones chilies the last time I was in the grocery store and was wondering how they would work for a hot sauce. Anyone have any experience with them?
I'm also wondering how you get your sauces to thicken up? I don't want to boil them down and kill off all those good bugs. Is there a good way to get them thick right from the fermenter?
Thanks much in advance,
Dave