Hi and thanks for the add.

I'm really into fermentation. I started with the basic kraut, then pickles and now peppers. I joined to pick up some advice and tips from you all. I don't do anything super hot since most of my family will shy away, but I currently have some Thai peppers that I plan on making a Buffalo Sauce with. I'll try to keep you posted on the progress, if you are so inclined. Thanks.
 
:welcome:
 
What add? (looks around for Tom of MySpace avatar)....
 
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