typically i end up with a pretty nice consistency in my fermented sauces and the pH has always been 3.4-ish. there have been a few instances where I'd like a thinner sauce, but don't want to necessarily impact the flavor by adding vinegar or lime juice.
and, since there is some wiggle room in the pH, i've considered adding some distilled water during the processing to thin it out... not much, probably 1/2 cup or so for my whole 1/2 gallon ferment. i'm sure there'll be no major issues with it, but just curious if anyone has done this before or has any thoughts.
thanks!
and, since there is some wiggle room in the pH, i've considered adding some distilled water during the processing to thin it out... not much, probably 1/2 cup or so for my whole 1/2 gallon ferment. i'm sure there'll be no major issues with it, but just curious if anyone has done this before or has any thoughts.
thanks!
